Flaxseed gum a versatile natural hydrocolloid for food and non-food applications

Flaxseed cultivars exhibit substantial genotypic variation with respect to monosaccharide and polysaccharide composition, molecular weight, and protein contents. Thus, selection of flaxseed genotype can help to optimize FG composition and benefit FG product design where specific functional and nutritional properties are required. Structural modification of FG polysaccharides offers another way for targeted tuning of FG properties and to minimize the inherent drawbacks of FG polysaccharides. Moreover, FG-protein interactions can also be engineered. Based on the mechanistic understanding of FG-protein interaction, FG-protein complexes can be utilized as texture modifiers, emulsifiers, and matrixes for bioactive nutrients encapsulation etc. to impart desired properties to foods, cosmetics, pharmaceutics, and medicines.