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Preparation and Functional Properties of Linseed Protein Products Containing Differing Levels of Mucilage
Author(s) -
DEV D.K.,
QUENSEL E.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07854.x
Subject(s) - mucilage , solubility , absorption of water , chemistry , food science , absorption (acoustics) , chromatography , viscosity , absorption capacity , chemical engineering , botany , organic chemistry , materials science , biology , engineering , composite material
The functionality of two high‐mucilage protein concentrates (HMPC) prepared from linseed and linseed expeller cake by extracting and coprecipitating the mucilage with protein was compared with those of a low‐mucilage flour (LMF), a protein concentrate (LMPC), and a protein isolate (LMPI) in simple systems. The HMPC samples had better water absorption and emulsifying properties, higher foaming capacity, but lower nitrogen solubility, oil absorption, and foam stability than LMF and LMPC. They also registered higher values of viscosity and emulsification characteristics than LMPI.