Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum

Abstract

In the current study, deproteinisation rate (DPR) and carbohydrate loss ratio (CLR) in flaxseed gum (FSG) were compared as indexes by using four different deproteinised methods, that is sodium chloride (NaCl), trichloroacetic acid (TCA), hydrochloric acid (HCl) and calcium chloride (CaCl 2 ). In addition, the effect of deproteinisation on physicochemical, functional and structural characteristics (FTIR, 1 H NMR and SEM analysis) of deproteinised flaxseed gum (DFSG) was further examined. The results revealed that HCl and TCA methods had better ability of deproteinisation (97.83% and 96.21%) but resulted in higher CLR (27.66% and 24.19%), while CaCl 2 method excelled over the NaCl method in DPR (94.7% and 88.6%) and CLR (4.90% and 4.21%), respectively. Flaxseed gum showed significant functional properties even after deproteinisation and exhibited resolved resonances for both ring and anomeric protons in 1 H NMR spectra. The characteristic groups in FTIR spectra were retained after deproteinisation.

Rheological and tribological nature of flaxseed gum influenced by concentration and temperature and its application as a coating agent for potato chips

“…The seeds of both varieties were mixed in a 1:1 (w/w) ratio. FSG was extracted by the hot water extraction method as reported previously (Safdar et al, 2020). Briefly, the flaxseeds were dispersed in distilled water (1:10 w/v) with continuous stirring (2 h) at room temperature (80 • C).…”