Physicochemical characteristics of flaxseed gum

被引：134

作者：

Cui, W ^{[1
]}

Mazza, G ^{[1
]}

机构：

[1] AGR & AGRI FOOD CANADA, RES CTR, FOOD RES PROGRAM, SUMMERLAND, BC V0H 1Z0, CANADA

来源：

FOOD RESEARCH INTERNATIONAL | 1996年 / 29卷 / 3-4期

关键词：

flaxseed gum; chemical composition; rheology;

D O I：

10.1016/0963-9969(96)00005-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hydrocolloidal gums extracted from four flaxseed cultivars were characterized in terms of loss of weight on drying, ash and nitrogen contents, mineral and amino acid compositions and intrinsic viscosity. Monosaccharide composition, galacturonic acid content and C-13 NMR spectra provided further structural information on the polysaccharide gums. Intrinsic viscosities of flaxseed gum determined in 1 M NaCl solution were between 434 and 658 ml g(-1) compared with 14.1 ml g(-1) for gum arabic and 1135 and 1355 ml g(-1) for guar and xanthan gums, respectively. Copyright (C) 1996 Published by Elsevier Science Ltd on behalf of the Canadian Institute of Food Science and Technology.

引用

页码：397 / 402

页数：6

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