Effects of Ultrasound-Assisted Extraction on Structure and Rheological Properties of Flaxseed Gum

Abstract

In this study, flaxseed gum (FG) was extracted using hot water extraction and ultrasonic-assisted extraction. The yield, molecular weight distribution, monosaccharide composition, structure, and rheological properties of FG were analyzed. The FG yield (9.18) achieved using ultrasound-assisted extraction (this sample was labeled as UAE) was higher than the yield (7.16) achieved with hot water extraction (this sample was labeled as HWE). The polydispersity, monosaccharide composition, and characteristic absorption peaks of the UAE were similar to that of the HWE. However, the UAE had a lower molecular weight and looser structure than the HWE. Moreover, zeta potential measurements indicated that the UAE exhibited better stability. An analysis of the rheological properties showed that the viscosity of the UAE was lower. Thus, the UAE had an effectively better yield of FG, preliminarily modified structure, and rheological properties, and provided a theoretical basis for its application in food processing.

Recent trends in food and dietary applications of flaxseed mucilage: a mini review

“…On the other hand, the ultrasound-assisted method changed the original structure of FM and reduced its viscosity and elasticity, which led to more fluidic behaviour of FM solution (Ren et al, 2023).…”

Preservative Effects of Flaxseed Gum-Sodium Alginate Active Coatings Containing Carvacrol on Quality of Turbot (Scophthalmus maximus) during Cold Storage

“…However, the relatively poor water resistance and antioxidant activity of SA active coatings limit their application in food packaging. Flaxseed gum (FG) is a type of natural functional colloid with gel, emulsification, and thickening properties [14]. It can improve the hardness and ductility of the active coating [15].…”