Effect of extraction temperature on composition, structure and functional properties of flaxseed gum
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- 作者：Pratibha Kaushika ; Kim Dowlinga ; k.dowling@federation.edu.au" class="auth_mail" title="E-mail the corresponding author ; Raju Adhikarib ; Colin J. Barrowc ; Benu Adhikarid
- 关键词：Neutral monosaccharides ; Acidic monosaccharides ; Xylose ; Emulsion activity index ; Zeta potential
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：333-340
- 全文大小：1439 K
文摘
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Temperature selective extraction of FG for specific applications is proposed.
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The monosaccharide content of FG decreased with the rise in extraction temperature.
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NMR analysis confirmed the absence of galacturonic acid in all the FG samples.
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The EAI of FG is strongly influenced by content and form of protein present.
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Oil absorption capacity of FG increases with the rise in extraction temperature.