Preparation and Functional Properties of Linseed Protein Products Containing Differing Levels of Mucilage

January 1, 1988 Human Health and Nutrition Data 0 Comments

Preparation and Functional Properties of Linseed Protein Products Containing Differing Levels of Mucilage

Year: 1988
Authors: Dev, D.K., Quensel, E.
Publication Name: J. Food Sci.
Publication Details: Volume 53; Number 6; Pages 1834-1837

Abstract:

The functionality of two high-mucilage protein concentrates (HMPC) prepared from linseed and linseed expeller cake by extracting and coprecipitating the mucilage with protein was compared with those of a low-mucilage flour (LMF), a protein concentrate (LMPC), and a protein isolate (LMPI) in simple systems. The HMPC samples had better water absorption and emulsifying properties, higher foaming capacity, but lower nitrogen solubility, oil absorption, and foam stability than LMF and LMPC. They also registered higher values of viscosity and emulsification characteristics than LMPI. Author's Abstract.



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