IR-spectroscopy of polysaccharide flaxseed (Linum usitatissimum L.) products

Abstract

Flax seeds are an excellent source of polyunsaturated fatty acids and high-grade protein. They are also rich in non-starch polysaccharides that are concentrated in their mucus cells. Flaxseed polysaccharides are soluble dietary fibres, which makes them an indispensable functional food ingredient. They can also serve as an additive, thus improving the structure of food, e.g. as a stabilizer, structure former, water and fat retention agent, etc. According to various researches, the functional and technological properties of polysaccharide flaxseed products are largely determined by the ratio of polysaccharide fractions and protein content, which depend on the production process. This research featured the effect of the method of obtaining flaxseed polysaccharide products on the protein content. The study employed chemical analysis and attenuated total internal reflection infrared spectroscopy (ATR-IR). The protein polysaccharide products under analysis were obtained by water extraction from two varieties of whole flax seed (Russia), under various conditions of treatment, cleaning, and fractionation. The conditions included pH, temperature, and process time. During water extraction of whole flax seeds, polypeptide-containing polysaccharide complexes were removed from the seed coats. The number, composition, and binding force between the peptide fragments and the polysaccharide matrix depended on the technological parameters of the process. The polysaccharide products were tested for total protein content. The results were consistent with the band intensity in the range of 1700–1500 cm–1, where protein carbonyl groups are usually manifested.

Features of flax seeds and their use in the production of “Tahini”

“…Currently, worldwide there is an increased interest in flax culture (flax family (Linaceae), genus Linum), as a source of biologically valuable substances -essential amino acids, dietary fiber, vitamins, antioxidants, essential PUFA. Oil flax is the main raw material for oil and fat products, there are works on the use of flax seeds and products of its processing in other sectors of the food industry, in particular in the production of bakery and flour confectionery products [5][6][7][8][9][10].…”

Utilization of Bioflocculants from Flaxseed Gum and Fenugreek Gum for the Removal of Arsenicals from Water

“…The carboxyl group acts as a binding site for ions, which has a great influence on gelling and rheological properties of the flocculant. The absorption at 1420 cm −1 was referred to C–O stretching vibration and revealed the existence of uronic acids [ 32 ]. The area between 800 and 1200 cm −1 highlights the fingerprint region for carbohydrates, which was used as a good indicator to assess the structural differences of various gums.…”

Multiobjective optimization of the flaxseed mucilage extraction process using normal-boundary intersection approach

“…Based on the literature, it was possible to identify that several studies used the parameters of pH and temperature, in the most diverse amplitudes, as decision variables for extraction of linseed mucilage (Cui et al , 1994; Kaushik et al , 2017; Rocha et al , 2020b; Minevich et al , 2019; Akhtar et al , 2019). Thus, the pH was defined to cover the acid, neutral and basic ranges.…”