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Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems
Author(s) -
DEV D. K.,
QUENSEL E.
Publication year - 1989
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.1365-2621.1989.tb08597.x
Subject(s) - mucilage , emulsion , food science , ice cream , chemistry , gelatin , linseed oil , botany , biology , biochemistry
High‐mucilage protein concentrates (HMPC) from linseed and linseed expeller cake had a good emulsion stabilizing effect in canned fish sauce and performed relatively better than a low‐mucilage protein isolate (LMPI). Low‐mucilage flour (LMF) and protein concentrate (LMPC) as well as the HMPC samples and LMPI reduced cooking loss of meat emulsion and firmness of the cooked emulsion. Overall, LMF and LMPC performed better than other linseed products in meat emulsion. In ice cream, the HMPC samples and LMPI had a stabilizing effect comparable to that of gelatin.