Food and Fermentation Industries >

2025 , Vol. 51 >Issue 20: 101 - 111

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042164

Preparation and structural characterization of soluble dietary fiber from flaxseed cake

  • BAI Xiaohan ,
  • XIA Yimiao ,
  • LYU Dingyang ,
  • MA Yingying ,
  • YU Mengli ,
  • CHEN Fusheng
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  • 1(College of Grain, Oil and Food, Henan University of Technology, Zhengzhou 450001, China)
    2(National Engineering Research Center for Deep Processing of Wheat and Corn, Henan University of Technology, Zhengzhou 450001, China)
    3(Zhongyuan Food Laboratory, Luohe 462000, China)

Received date: 2025-01-16

  Revised date: 2025-03-07

  Online published: 2025-10-27

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Abstract

Flaxseed cake is a byproduct of oil processing, with a dietary fiber content of up to 40 to 45, of which soluble dietary fiber (SDF) accounts for about 12.SDF has good physiological functions and great potential for development and application.Based on this, this study used flaxseed cake as the raw material and explored the distribution characteristics of the basic components of flaxseed cake.In depth, the differences in SDF extraction efficiency among different extraction methods were investigated, and an efficient acid precipitation protein enzymatic starch method was constructed for the extraction of SDF from flaxseed cake.The optimal extraction process parameters were optimized as follows:solid-liquid ratio of 1∶20(g∶mL), ultrasound time of 30 min, and amylase addition of 0.9.Under these process conditions, the extraction rate of SDF reached 85.32, significantly higher than that reported in similar literature.The structural characterization results show that the average molecular weight of flaxseed SDF was 531.691 kDa, and the molecular conformation presented an irregular curved shape.It is an acidic heteropolysaccharide with a rough surface, dense particles, and composed of monosaccharides such as xylose, fucose, galacturonic acid, and galactose.

Key words： flaxseed; soluble dietary fiber; extraction method; extraction rate

Cite this article

BAI Xiaohan , XIA Yimiao , LYU Dingyang , MA Yingying , YU Mengli , CHEN Fusheng . Preparation and structural characterization of soluble dietary fiber from flaxseed cake[J]. Food and Fermentation Industries, 2025 , 51(20) : 101 -111 . DOI: 10.13995/j.cnki.11-1802/ts.042164

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