Flaxseed (<scp><i>Linum usitatissimum</i></scp> L.) protein and peptide identification of raw and roasted seeds: application of the <scp>UHPLC</scp>‐Q‐<scp>TOF</scp>‐<scp>MS</scp>/<scp>MS</scp> method
Our research has provided novel information on the protein and peptide identification of flax seeds taking into account possible cultivar diversity. In the study, the proteomics UHPLC-Q-TOF-MS/MS method was applied. In addition, heat-stable peptides were determined as a potential indicator for the identification of flax seeds after roasting, a process often used for oilseed pre-treatment. © 2025 Society of Chemical Industry.
Authors
- Beata Mikołajczak (ORCID: https://orcid.org/0000-0002-5646-8759)
- Magdalena Montowska (ORCID: https://orcid.org/0000-0002-6331-5726)
- Emilia Fornal (ORCID: https://orcid.org/0000-0002-0503-0706)
- Katarzyna Waszkowiak (ORCID: https://orcid.org/0000-0003-1298-6201)
- Michalina Truszkowska
Institutions
- Medical University of Lublin (PL)
- University of Life Sciences in Poznań (PL)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-03-20
- DOI
- https://doi.org/10.1002/jsfa.14230
- Citations
- 1
- Primary Topic
- Protein Hydrolysis and Bioactive Peptides
- Type
- article
- Field-Weighted Citation Impact
- 0.81