Effects of drying methods on the functional properties of flaxseed gum powders

文献类型： 外文期刊

第一作者： Wang, Yong

作者： Wang, Yong;Li, Dong;Wang, Li-Jun;Li, Shu-Jun;Adhikari, Benu

作者机构：

关键词： Flaxseed gum;Emulsion property;Foaming property;Color;Ethanol precipitation;Spray drying

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The effects of different drying methods (spray drying, freeze drying, vacuum drying, oven drying at 80 and 105 °C, and ethanol precipitation) on the color and functional properties such as zeta potential, foaming, gelling, and emulsion properties of flaxseed gum were studied. Spray dried powders had the lightest color among all the powders. The powder obtained from ethanol precipitation had the lowest zeta potential and the resultant emulsion was in the most stable state. The ethanol precipitated powders had the best emulsion capacity and stability, better than even the untreated samples. The oven dried (105 °C) powders had the best foaming capacity and the foam stability, while the 80 °C oven dried powder had highest gel strength among all the dried samples. These results will be helpful in selecting suitable drying method depending on the functional properties of the flaxseed gum powders.

分类号： O629

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