Functional Properties of Flax Seed Mucilage

January 1, 1989 Human Health and Nutrition Data 0 Comments

Functional Properties of Flax Seed Mucilage

Year: 1989
Authors: Mazza, G., Biliaderis, C.G.
Publication Name: J. Food Sci.
Publication Details: Volume 54; Number 5; Pages 1302-1305


Flax seed (Linum 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 NaCI. Author's Abstract.

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