Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
224504 | Journal of Food Engineering | 2010 | 6 Pages |
Abstract
A simplified linseed meal fractionation procedure for the extraction of protein and fibre has been developed. Response-surface methodology was used to investigate optimal parameters for linseed meal extraction. Based on the data of this extraction screening, the process technology was transferred to the pilot scale, obtaining a soluble protein and fibre containing fraction, and an insoluble fibre fraction. Water-binding and oil-binding capacities, protein solubility, emulsification capacity and foaming activity of the products were measured. The results indicated excellent functional properties of the two fractionation products, applicable especially to bakery products.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Klaus Mueller, Peter Eisner, Eva Kirchhoff,