کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7599241 1492143 2014 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Characterisation of mucilages extracted from seven Italian cultivars of flax
ترجمه فارسی عنوان
مشخصات موسیلاژهای استخراج شده از هفت رقم ایتالیایی کتان
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The chemical composition, physicochemical, functional and sensory properties of mucilages, extracted from seven Italian flax cultivars, were evaluated. All samples were composed of neutral and acidic sugars, with a low protein content. From the NMR data, a rhamnogalacturonan backbone could be inferred as a common structural feature for all the mucilages, with some variations depending on the cultivar. All the suspensions showed a poor stability, which was consistent with a low zeta potential absolute value. The viscosity seemed to be positively correlated with the neutral sugars and negatively with the amount of proteins. Functional properties were dependent on the cultivar. The sensory analysis showed that most mucilages are tasteless. All these outcomes could support the use of flaxseed mucilages for industrial applications. In particular, Solal and Festival cultivars could be useful as thickeners, due to their high viscosity, while Natural, Valoal and Kaolin as emulsifiers for their good surface-active properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 148, 1 April 2014, Pages 60-69
نویسندگان
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