Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions

Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.

Section: Flaxseed Gummentioning

confidence: 99%

Section: Flaxseed Gummentioning

confidence: 99%

Section: Flaxseed Gummentioning

confidence: 99%

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Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application

Lorenc

Jarošová

Bedrníček

et al. 2022

“…Hellebois et al [ 22 ] used an alternative method to produce FG extracts from flaxseed husk at pH conditions close to the isoelectric point (pH ≈ 4.25) of flaxseed proteins. Gum extraction at pH ≈ pI did not enable the significant deproteinization of the gum extracts and did not diminish the residual protein content, ash content, and extraction yield.…”

Section: Extraction Of Mucilagementioning

confidence: 99%

A Review of Extraction Techniques and Food Applications of Flaxseed Mucilage

Puligundla

Lim

2022

Flaxseed contains significant concentration of mucilage or gum (a type of hydrocolloid). Flaxseed mucilage (FM) predominantly occurs in the outermost layer of the seed’s hull and is known to possess numerous health benefits such as delayed gastric emptying, reduced serum cholesterol, and improved glycemic control. FM is typically composed of an arabinoxylan (neutral in nature) and a pectic-like material (acidic in nature). Similar to gum arabic, FM exhibits good water-binding capacity and rheological properties (similar functionality); therefore, FM can be used as its replacement in foods. In this review, an overview of methods used for FM extraction and factors influencing the extraction yield were discussed initially. Thereafter, food applications of FM as gelling agent/gel-strengthening agent, structure-forming agent, stabilizing agent, fat replacer, anti-retrogradation agent, prebiotic, encapsulating agent, edible coatings and films/food packaging material, and emulsifier/emulsion stabilizer were included. At the end, some limitations to its wide application and potential solutions were added.

“…Its mucilaginous matter, located in the outermost seed layer, accounts for 3–9% of the weight of the whole seed. From an osidic composition viewpoint, flaxseed gum (FG) comprised three major polysaccharidic fractions: a low molecular weight rhamnogalacturonan-I (RG-I) rich (M w ~300–700 kDa), a high molecular weight arabinoxylan (AX) rich (M w ~2000–4000 kDa), and a medium molecular weight (M w ~700–1500 kDa composite heteropolymeric (RG-I and AX) fraction [ 3 ]. Other than the phenotypic and genotypic characteristics of flaxseed, the aqueous extraction conditions, i.e., temperature, pH, ionic strength, seed-to-water ratio, the implementation of extraction-aiding physical processing (e.g., ultrasound or microwave), and the gum purification and dehydration methods determine the structure conformation and consequently, the inherent techno-functional properties (e.g., thickening, gelling, stabilising) of flaxseed gums [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Impact of Flaxseed Gums on the Colloidal Changes and In Vitro Digestibility of Milk Proteins

Hellebois

Fortuin

Gaiani

et al. 2022

Self Cite

Flaxseed (Linum usitatissimum L.) mucilage is one of the most studied plant seed gums in terms of its techno-functional and health-promoting properties. Nonetheless, the interplay of flaxseed gum (FG) with other food biopolymers, such as milk proteins, under in vitro digestion conditions remains underexplored. The aim of the present work was to investigate the colloidal interplay between flaxseed gum (golden or brown) and milk proteins (sodium caseinate or whey protein isolate) under simulated in vitro digestion conditions and its relationship with the attained in vitro protein digestibility. The presence of flaxseed gum in the milk protein food models and in the oral food boluses obtained was associated with the occurrence of segregative microphase separation. Flaxseed gum exhibited a prominent role in controlling the acid-mediated protein aggregation phenomena, particularly in the sodium caseinate gastric chymes. The addition of FG in the food models was associated with a higher amount of intact total caseins and β-lactoglobulin at the end of the gastric processing step. Monitoring of the intestinal processing step revealed a very advanced cleavage of the whey proteins (>98%) and caseins (>90%). The degree of the milk protein hydrolysis achieved at the end of the intestinal processing was significantly higher in the systems containing flaxseed gum (i.e., 59–62%) than their gum-free protein counterparts (i.e., 46–47%). It was postulated that the electrostatic milk protein complexation capacity and, to a lesser extent, the thickening effect of flaxseed gum influenced the in vitro digestibility of the milk proteins.