Functional Properties of Flax Seed Mucilage
Giuseppe Mazza, Costas G. Βiliaderis
Journal of Food Science
Abstract
ABSTRACT Flax seed ( Linwn usitatissimum L.) mucilage was prepared by extraction of seeds with water followed by evaporation, precipitation with ethanol and freeze drying of extract. Proximate composition, solubility, foamability and moisture sorption characteristics were determined. The mucilage contained less carbohydrates, more minerals and more protein than commercial locust bean and guar gums. Its solubility, however, was higher than locust bean and guar gums, and lower than gum arabic. Flax seed mucilage exhibited good foam stability properties in aqueous solutions at 1.0% (w/v). Very diluted solutions exhibited Newtonian‐like behavior while shear thinning was shown at concentrations above 0.2% (w/v). The viscosity was maximum at a pH range 6.0–8.0 and it was reduced in solutions containing NaCl.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
Flax seed mucilage contains less carbohydrates, more minerals, and more protein
“The mucilage contained less carbohydrates, more minerals and more protein than commercial locust bean and guar gums.”
Flax seed mucilage has maximum viscosity
“The viscosity was maximum at a pH range 6.0–8.0 and it was reduced in solutions containing NaCl.”
Flax seed mucilage exhibits good foam stability properties
“Flax seed mucilage exhibited good foam stability properties in aqueous solutions at 1.0% (w/v).”