Variation of composition and functional properties of gum from six Canadian flaxseed (Linum usitatissimum L.) cultivars

Abstract

Summary Flaxseed gum (FG) was prepared from six Canadian flaxseed (Linum usitatissimum L.) cultivars. Yield, neutral sugar content, acidic sugar content and protein content varied significantly among cultivar FG extracts. Zeta potential (−16.4 to −27.4 mV) and rheological properties of solution were cultivar dependent. Solutions prepared with CDC Glas FG had the highest viscosity (2.984 Pa•s), while CDC Sorrel produced the lowest (0.048 Pa•s). FG solutions exhibited pseudoplastic shear‐thinning behaviour. Viscosity of FG solution increased with concentration, while viscosity and pseudoplasticity decreased with increased temperature. NaCl addition decreased solution viscosity while adding sucrose increased viscosity. FG solutions prepared from Flanders and CDC Sorrel had the highest and lowest emulsion activity index, respectively, while solutions of CDC Arras and CDC Bethune FG had the lowest and highest emulsion stability, respectively. Findings presented here provide information that could enable greater utilisation in food, cosmetic and pharmaceutical industries as thickeners and/or emulsifiers.

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology

“…As shown in Figure 5a, the dynamic viscosity of coacervates decreased with increasing shear rate, indicating shear‐thinning behavior. Flaxseed gum polysaccharide chains in WPI‐FG coacervates possibly contributed much of the observed unique dynamic shear behavior (Liu et al, 2016). Consistently, NaCl was reported to decrease intramolecular charge repulsion between FG polysaccharide chains, thus reducing number of junction zones and consequently FG gel strength (Chen, Xu, & Wang, 2006).…”

Effect of incorporation of flaxseed to wheat rusks: Antioxidant, nutritional, sensory characteristics, and in vitro DNA damage protection activity

“…Flaxseed is a rich source of lipids (30–40%), proteins (20–25%), dietary fiber (20–28%), minerals, and vitamins A, B, D, and E and with an amino acid profile comparable to that of soya bean (de Moura et al, ). Flaxseed oil is a dietary source of omega‐3 fatty acid and is rich in polyunsaturated fatty acids (Liu et al, ). Flaxseed is classified as a functional food because it is a source of phenolic compounds and dietary fiber, with a balanced ratio of soluble and insoluble dietary fiber (de Moura et al, ).…”

“…Flaxseed is classified as a functional food because it is a source of phenolic compounds and dietary fiber, with a balanced ratio of soluble and insoluble dietary fiber (de Moura et al, ). Flaxseed gum is of special research interest owing to its desirable functional properties, especially its emulsifying properties, and hence making it a useful food additive (Liu et al, ). Flaxseed proteins could be considered a good source of functional ingredients with antibacterial and antioxidant activities and a potential use in the prevention of lipid oxidation in food products (Hwang, Chen, Luo, & Chiang, ).…”

Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum

“…The protein content in FSG before and after treatment was evaluated by Bradford method as determined by Liu et al () using bovine serum albumin as standard. Deproteinisation ratio (DPR) was quantified by the following equation:where P 1 and P 2 are protein concentrations in the solution before and after deproteinisation, respectively.…”