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  • Title: A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening.
    Author: Cai ZZ, Xu CX, Song ZL, Li JL, Zhang N, Zhao JH, Lee YY, Reaney MJT, Huang FR, Wang Y.
    Journal: Food Chem; 2024 Aug 15; 449():139243. PubMed ID: 38608605.
    Abstract:
    Linusorbs (LO), cyclolinopeptides, are a group of cyclic hydrophobic peptides and considered a valuable by-product of flaxseed oil due to numerous health benefits. Currently applied acetone or methanol extraction could contaminate the feedstocks for further food-grade application. Using flaxseed cake as feedstock, this study established a practical method for preparing LO from pressed cake. Firstly, LO composition of 15 flaxseed cultivars was analyzed. Next, cold-pressed cake was milled and screened mechanically. The kernel and hull fractions were separated based on the disparity of their mechanical strength. Monitored by hyperspectral fluorescence, the LO-enriched kernel fraction separated from cold-pressed flaxseed cake was further used as feedstock for LO production. After ethanol extraction, partition, and precipitation, LOs were extracted from cold-pressed flaxseed cake with a purity of 91.4%. The proposed method could serve as feasible flaxseed cake valorization strategy and enable the preparation of other polar compounds such as flax lignan and mucilage.
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