Oxidative Stability of Novel Peptides (Linusorbs) in Flaxseed Meal-Fortified Gluten-Free Bread

Oxidative Stability of Novel Peptides (Linusorbs) in Flaxseed Meal-Fortified Gluten-Free Bread

Flaxseed meal, rich in water-soluble gums, improves the texture of gluten-free (GF) products. Bioactive antioxidant peptides from flaxseed, known as linusorbs (LOs) or cyclolinopeptides, may provide health benefits. However, the stability of flaxseed-derived LOs during dough preparation, baking, and...

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Bibliographic Details
Main Authors: Youn Young Shim, Peta-Gaye G. Burnett, Clara M. Olivia, Xian-Guo Zou, Sung Jin Lee, Hye-Jin Kim, Young Jun Kim, Martin J. T. Reaney
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
oxidative stability
flaxseed
<i>Linum usitatissimum</i> L.
linusorb
gluten-free
peptides
Online Access:https://www.mdpi.com/2304-8158/14/3/439
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