Flaxseed proteins—a review

The literature on the protein content, amino-acid composition, fractionation, and functional properties of flaxseed proteins is reviewed and summarized. The discussion on the fractionation centers on the methods for isolation of the various protein fractions and on the physico-chemical characteristics of high- and low-molecular-weight fractions. Most interesting are the favorable functional properties of flaxseed proteins and the wide range of potential products in which they can be incorporated.