Abstract
The research provides novel information about key protein fractions that seem to be important changing during heat treatment. However, further characterization of the 13 kDa, 19 kDa and 17 kDa protein bands appears to be important. The research only shows generally the protein fractions, not identifying specific proteins. In the future, the results of our work should be extended to the identification of specific proteins and peptides (using mass spectrometric analysis, e.g., LC-MS/MS) within the fractions that we have selected. It is also necessary to conduct further research on the contribution of these proteins to the MRP formation mechanism and their possible significance for the antioxidative system of flax seeds. Roasting may also influence the functional properties of flaxseed proteins because the functionality of plant proteins is often determined by their structure. The issues related to the influence of heat treatment on changes in protein profiles of flaxseed and the functionality of flaxseed proteins need to be continued.
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