{Reference Type}: Journal Article
{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
{Volume}: 449
{Issue}: 0
{Year}: 2024 Aug 15
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2024.139243
{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.