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Effect of extraction temperature on composition, structure and functional properties of flaxseed gum

journal contribution
posted on 2017-01-15, 00:00 authored by P Kaushik, K Dowling, R Adhikari, Colin BarrowColin Barrow, B Adhikari
Flaxseed gum (FG) was extracted at four different temperatures (30, 50, 70 and 90°C). Chemical composition and structural features of FG extracted at different temperatures were investigated to determine the effect of temperature. Content of acidic monosaccharides and denatured protein increased with increasing FG extraction temperature. The ratio of neutral to acidic monosaccharides decreased from 6.7 to 5.7 as the extraction temperature was increased from 30 to 90°C. Physiochemical and functional properties, including zeta-potential, surface morphology, emulsifying activity index (EAI) and emulsion stability index (ESI), water absorption capacity (WAC) and fat absorption capacity (FAC) of FG samples, were also investigated as a function of extraction temperature. EAI and WAC of FG samples reduced significantly with rise in extraction temperature. Our study suggests that FG extracted at different temperatures may be specifically targeted for different applications, such as for emulsification or gel formation in food systems.

History

Journal

Food chemistry

Volume

215

Pagination

333 - 340

Publisher

Elsevier

Location

Amsterdam, The Netherlands

ISSN

0308-8146

Language

eng

Publication classification

C Journal article; C1 Refereed article in a scholarly journal

Copyright notice

2016, Elsevier Ltd