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Characterization of proteins, soluble gums and phenolic compounds isolated from flaxseed (Linum usitatissimum L.)
JAROŠOVÁ, Markéta
Flax (Linum usitatissimum L.) is one of the oldest domesticated crops. Its cultivation for fibre, oil or medicinal purposes was already widespread in ancient times. Nowadays, the growing of flax for the production of high-quality flaxseed oil prevails compared to fibres. However, using flaxseed as a functional food in the food industry and dietary applications has become more popular recently. Flaxseed contains bioactive components, including polyunsaturated fatty acids representing the major proportion of flaxseed oil, as well as functional proteins and peptides, lignans and dietary fibre in the forms of soluble mucilaginous polysaccharides and insoluble lignocellulose. This dissertation presents the results focused on characterisation of three significant constituents of flaxseed - proteins, polysaccharides and lignans. These groups of compounds exhibit interesting functional properties and biological activities that may be useful in a wide range of food or medical applications. This work highlights the importance and potential use of flaxseed oil cake, which is an important source of these components. In addition to the results, this thesis also provides a comprehensive literature review of previous and current research on flaxseed proteins, mucilages and lignans. The results of this work can be primarily applied to breeding new oilseed flax cultivars or in the food and processing industries. However, due to the important nutritional aspects and biological activities of the mentioned components, the obtained findings can also be used in dietary applications and medicine. In general, this work aims to expands the spectrum of knowledge on the subject and to open up the scope for further research. Two review articles represent the first part of the results. The first publication focused on the hydrocolloids of flaxseed in the form of flaxseed mucilage representing 4-15% of the flaxseed content and protein representing 20% of its weight. In this manuscript, the structure, extraction methods, functional and biological properties and possible applications of both types of hydrocolloids for the fortification of various foods or other food applications are described in detail. This manuscript is followed by a short review article summarising current trends in food and dietary applications of flaxseed mucilage. The first publication describes more likely the traditional use of flaxseed mucilage for food fortification to enhance the technological, nutritional or sensory quality of foods or to provide health benefits. The second review paper focuses exclusively on the potential use of flaxseed mucilage in recent and innovative food industry and nutrition areas. In modern applications, flaxseed mucilage can be applied, for instance for preparing films, for food protection, as a structural component in oleogels, cryogels or aerogels, and it may modify the functional properties of proteins within composites. From the point of nutrition, flaxseed mucilage can serve as an encapsulating agent for probiotics or biologically active compounds. Flaxseed mucilage has the characteristics of a prebiotic and may increase the proportion of beneficial probiotic microorganisms. As a result, both review articles highlight the significant potential of flaxseed proteins and flaxseed mucilage for various recent and future applications. The second part of this thesis represents a first-authorship original manuscript focused on researching the influence of variety and growing conditions on yield parameters, chemical composition, lignan content and antioxidant potential of flaxseeds.
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Use of composite flours for the preparation of common bakery products
UHLÍŘOVÁ, Lenka
The topic of the thesis is the use of composite flours for the preparation of common bakery products. Alternative flours made from the extracts of three kinds of oilseed crops (flax plant, hemp, milk thistle) and beetroot were used. The first part of the thesis is devoted to the theoretical part offering a general overview of common bakery products in terms of legislation, commonly used raw materials and production technology. Furthermore, the crops from which the com-posite flour was processed are described. The second part of the thesis is focused on the practical part, which is based on a baking experiment using enriching composite flours. Ten types of buns were ma-de with different types of composite flours.
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Evaluation of modifications in content of selected bioactive substances in flax (\kur{Linum usitatissimum} L.) seeds during germination
HAŠKOVÁ, Kateřina
This thesis focus on analysing effect of germination on some groups of bioactive compounds in flaxseed. We used flaxseed variety named Libra. Its germination was 10 days long, done in two different conditions: in the dark and fully iluminated for 24 hours daily. Samples were taken on 2nd, 4th, 6th, 8th and 10th day. Following analyses were performed: determination of dry matter content, lipid content, content of nitrogenous compounds, content of proteins and protein spectrum, chlorophyll content, content of total polyphenolic compounds and antioxidant activity. Content of dry mater was proved to decrease during germination as well as lipid content regardless of light conditions. Amount of nitrogenous compounds stayed relatively unchanged during germination. Whereas amount of proteins increased depending on duration of germination and light conditions. Hydrolysis of proteins during germination was proved by protein spectrum analysis. Content of chlorophyll inreased in light-germinated seeds only. Increasing effect of germination on total polyphenolic compounds content and antioxidant activity was proven as well. Moreover aproximately two-fold rise of values was reported after defatting of samples.
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The cultivation of flax (\kur{Linum usitatissimum} L.) and its food and non-food use
JAKŠOVÁ, Marie
In the history of mankind is linseed and flaxseed recognized as one of the oldest crops. Its beneficial effects and wide range of usage is already known by the ancient Egyptians. In 650 B.C. Hippocrates used flaxseed in treatments. Flaxseed is a blue flowering crop grown primarily in cooler regions of the world. Usefulness lies in the flax stem and seed production. The aim of my bachelor thesis was to develop a literary research on the technology of the cultivation of flax and its food and non-food uses. In their bachelor's thesis I present the history of flax, the botanical characteristics and morphology of the plants, the demands on the environment, varieties, pest control and weed control, protection against diseases, agrotechnice and fertilization. In addition, I here how to harvest and post-harvest techniques, water, the quality of the product and also the food and non-food uses.
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The comparison of energetical and insulative properties of selected plant materials
BOUBERLE, Josef
The work deals with the evaluation of suitable using of plant materials in energetics and in insulating materials in building in particular from the view of a sustainable development. The Nature produced a large quantity of raw materials, which may be variously used with a small energetical contribution. They can be used for production of alternative energy forces as well as in building. This work also compares contemporary and available range of products in the Czech market, particularly in insulating materials and the work also deals with a possibility and suitability of their using in building.
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