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Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum
Author(s) -
Safdar Bushra,
Pang Zhihua,
Liu Xinqi,
Jatoi Mushtaque Ahmed,
Rashid Muhammad Tayyab
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14500
Subject(s) - chemistry , hydrochloric acid , trichloroacetic acid , nuclear chemistry , fourier transform infrared spectroscopy , proton nmr , chloride , chromatography , inorganic chemistry , organic chemistry , chemical engineering , engineering
Summary 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.