Effect of extraction temperature on composition, structure and functional properties of flaxseed gum.

@article{Kaushik2017EffectOE,
  title={Effect of extraction temperature on composition, structure and functional properties of flaxseed gum.},
  author={Pratibha Kaushik and Kim Dowling and Raju Adhikari and Colin James Barrow and Benu Adhikari},
  journal={Food chemistry},
  year={2017},
  volume={215},
  pages={
          333-40
        }
}
Flaxseed gum (FG) was extracted at four different temperatures (30, 50, 70 and 90°C). Chemical composition and structural features of FG extracted at different temperatures were investigated to determine the effect of temperature. Content of acidic monosaccharides and denatured protein increased with increasing FG extraction temperature. The ratio of neutral to acidic monosaccharides decreased from 6.7 to 5.7 as the extraction temperature was increased from 30 to 90°C. Physiochemical and… CONTINUE READING

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