Food and Fermentation Industries >

2022 , Vol. 48 >Issue 18: 219 - 226

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029187

Effects of extraction methods on the extraction rate and physicochemical properties of flaxseed gum

  • ZHANG Zhiying ,
  • ZHANG Linlu ,
  • BAI Ying ,
  • WANG Lifang
Expand
  • 1(College of Food Science and Engineering,Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China)

Received date: 2021-09-01

  Revised date: 2021-09-26

  Online published: 2022-10-17

Fold

Abstract

Taking flaxseed meal as raw material and the extraction rate of flaxseed gum (FSG) as the index, the optimum conditions for extracting FSG were obtained by single factor and orthogonal test. The FSG extracted by the two methods was determined by scanning electron microscope, rheological properties and other indicators to analyze the effects of different extraction methods on the structure, physicochemical properties and antioxidant activity of FSG. The results showed that the structure of hot water-extracted FSG was thick and complete, and the flake structure of ultrasonic-extracted FSG was thin. Both two kinds of FSG had good pH stability during storage. Moreover, the initial viscosity of hot water-extracted FSG was higher than that of ultrasonic-extracted FSG. Foaming activity, foam stability, emulsifying activity and emulsifying stability of ultrasonic-extracted FSG were better than hot water-extracted FSG. The antioxidant properties showed that ultrasonic-extracted FSG had higher reducing power and scavenging hydroxyl radical and DPPH radical ability, while hot water-extracted FSG had higher scavenging ability of ABTS cation radical. This experiment could provide a theoretical reference for the actual production of flaxseed gum products.

Key words： flaxseed gum; extraction methods; structural characteristics; physicochemical properties; antioxidant activity

Cite this article

ZHANG Zhiying , ZHANG Linlu , BAI Ying , WANG Lifang . Effects of extraction methods on the extraction rate and physicochemical properties of flaxseed gum[J]. Food and Fermentation Industries, 2022 , 48(18) : 219 -226 . DOI: 10.13995/j.cnki.11-1802/ts.029187

References

[1] 禹晓, 黄沙沙, 聂成镇, 等.亚麻籽胶结构及功能应用研究进展[J].食品研究与开发, 2020, 41(1):212-217.
YU X, HUANG S S, NIE C Z, et al.Research progress of the structure and functional application of flaxseed gum[J].Food Research and Development, 2020, 41(1):212-217.
[2] 王维义, 许帅强, 何宏燕, 等.亚麻籽的营养成分及功能研究进展[J].中国油脂, 2020, 45(4):83-85.
WANG W Y, XU S Q, HE H Y, et al.Progress in nutrients and function of flaxseed[J].China Oils and Fats, 2020, 45(4):83-85.
[3] 周彩莹, 零春甜, 李欣忆, 等.菌酶协同处理优化亚麻籽粕风味的工艺研究[J].食品研究与开发, 2021, 42(3):31-36;46.
ZHOU C Y, LING C T, LI X Y, et al.Optimization of preparation technology of flavor of flaxseed meal produced by fermentation with enzyme addition[J].Food Research and Development, 2021, 42(3):31-36;46.
[4] LIU J, SHIM Y Y, TSE T J, et al.Flaxseed gum a versatile natural hydrocolloid for food and non-food applications[J].Trends in Food Science & Technology, 2018, 75:146-157.
[5] MOCZKOWSKA M, KARP S, NIU Y G, et al.Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed-A physicochemical approach[J].Food Hydrocolloids, 2019, 90:105-112.
[6] RASHID F, AHMED Z, HUSSAIN S, et al.Linum usitatissimum L.seeds:Flax gum extraction, physicochemical and functional characterization[J].Carbohydrate Polymers, 2019, 215:29-38.
[7] MANINDER K, RAJWINDER K, SNEH P.Characterization of mucilages extracted from different flaxseed (Linum usitatissiumum L.) cultivars:A heteropolysaccharide with desirable functional and rheological properties[J].International Journal of Biological Macromolecules, 2018, 117:919-927.
[8] 杨续金, 候吉瑞, 吴婷媛, 等.亚麻籽壳中提胶的工艺研究[J].农产品加工, 2020(8):20-23.
YANG X J, HOU J R, WU T Y, et al.Study on the technology of extracting gum from flaxseed hull[J].Farm Products Processing, 2020(8):20-23.
[9] 邓祥元, 刘约翰, 高坤, 等.超声波辅助提取辣椒红色素的工艺研究[J].食品研究与开发, 2013(6):25-29.
DENG X Y, LIU Y H, GAO K, et al.Study on ultrasonic-assisted organic solvent extraction process of paprika red pigments[J].Food Research and Development, 2013(6):25-29.
[10] DONG X Y, DU S S, DENG Q C, et al.Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction[J].International Journal of Biological Macromolecules, 2020, 153:1 157-1 164.
[11] HU Y X, SHIM Y Y, REANEY M J T.Flaxseed gum solution functional properties[J].Foods, 2020, 9(5):E681.
[12] PEARCE K N, KINSELLA J E.Emulsifying properties of proteins:Evaluation of a turbidimetric technique[J].Journal of Agricultural and Food Chemistry, 1978, 26(3):716-723.
[13] 王德才, 高丽君, 高艳霞.杭白芷多糖体外抗氧化活性的研究[J].时珍国医国药, 2009, 20(1):173-174.
WANG D C, GAO L J, GAO Y X.Antioxidative effects of polysaccharide from radix Angelicae dahurica in vitro[J].Lishizhen Medicine and Materia Medica Research, 2009, 20(1):173-174.
[14] VON STASIEWSKI M, et al.Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins[J].Food Chemistry, 2011, 125(1):186-192.
[15] HAFSA J, SMACH M A, SOBEH M, et al.Antioxidant activity improvement of apples juice supplemented with chitosan-galactose Maillard reaction products[J].Molecules, 2019, 24(24):4 557.
[16] THAIPONG K, BOONPRAKOB U, CROSBY K, et al.Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts[J].Journal of Food Composition and Analysis, 2006, 19(6-7):669-675.
[17] SAFDAR B, PANG Z H, LIU X Q, et al.Influence of different extraction techniques on recovery, purity, antioxidant activities, and microstructure of flaxseed gum[J].Journal of Food Science, 2020, 85(10):3 168-3 182.
[18] 李小凤, 赵倩竹, 滕英来, 等.亚麻籽胶微波辅助提取与热水浸提方法比较研究[J].中国粮油学报, 2016, 31(8):55-61.
LI X F, ZHAO Q Z, TENG Y L, et al.Comparison of microwave assisted extraction methods and hot water extraction on flaxseed gum extraction[J].Journal of the Chinese Cereals and Oils Association, 2016, 31(8):55-61.
[19] 侯成敏, 陈文宁, 陈玉放, 等.糖类结构的光谱分析的特点[J].天然产物研究与开发, 2012, 24(4):556-561.
HOU C M, CHEN W N, CHEN Y F, et al.Characteristics of spectral analysis for carbohydrates structures[J].Natural Product Research and Development, 2012, 24(4):556-561.
[20] 张丽美, 杨婷婷, 胡蒋宁, 等.超声波辅助提取茶粕多糖及其抗氧化活性[J].食品科学, 2013, 34(18):36-40.
ZHANG L M, YANG T T, HU J N, et al.Ultrasonic-assisted extraction and antioxidant activity of polysaccharides from seed cake of Camellia oleifera Abel[J].Food Science, 2013, 34(18):36-40.
[21] SANANDIYA N D, SIDDHANTA A K.Chemical studies on the polysaccharides of Salicornia brachiata[J].Carbohydrate Polymers, 2014, 112:300-307.
[22] 杨月娇, 马智玲, 白英.提取方法对马铃薯渣果胶结构特征及特性的影响[J].食品与发酵工业, 2021, 47(7):146-152.
YANG Y J, MA Z L, BAI Y.Extraction methods on structure and properties of pectin from potato residue[J].Food and Fermentation Industries, 2021, 47(7):146-152.
[23] VELA A J, VILLANUEVA M, SOLAESA Á G, et al.Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features[J].Food Hydrocolloids, 2021, 113:106480.
[24] YIN J Y, MA L Y, SIU K C, et al.Effects of ultrasonication on the conformational, microstructural, and antioxidant properties of konjac glucomannan[J].Applied Sciences, 2019, 9(3):461.
[25] XIAO H, CHEN C, LI C, et al.Physicochemical characterization, antioxidant and hypoglycemic activities of selenized polysaccharides from Sargassum pallidum[J].International Journal of Biological Macromolecules, 2019, 132:308-315.
[26] LI C, CHEN S L, SHA J, et al.Extraction and purification of total flavonoids from Eupatorium lindleyanum DC.and evaluation of their antioxidant and enzyme inhibitory activities[J].Food Science & Nutrition, 2021, 9(5):2 349-2 363.
[27] CAO M, WANG S L, GAO Y M, et al.Study on physicochemical properties and antioxidant activity of polysaccharides from Desmodesmus armatus[J].Journal of Food Biochemistry, 2020, 44(7):e13243.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.