Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed – A physicochemical approach

Publication date: May 2019Source: Food Hydrocolloids, Volume 90Author(s): Małgorzata Moczkowska, Sabina Karp, Yuge Niu, Marcin Andrzej KurekAbstractFlaxseed soluble dietary fibres (SDF) exhibit low viscosity, which makes them a valuable ingredient that does not have much influence on the rheological properties of food products. The aim of this research was to evaluate the effect of enzymatic (EN), enzymatic-ultrasonic at 20 °C (EN-US20) and at 55 °C (EN-US55), and alkaline extraction (AL) of the physicochemical characteristics of soluble dietary fibres (SDF) from flaxseed. The highest extraction yield of flaxseed gum-FG (17.65 ± 0.13%) was obtained from AL extraction. Nevertheless, AL extraction resulted in the highest protein content in the FG. Similar SDF, but not the highest...

MedWorm Message: Have you tried our new medical search engine? More powerful than before. Log on with your social media account. 100% free.

from #Head and Neck by Sfakianakis via simeraentaxei on Inoreader https://ift.tt/2SUwFXL