ArticleFood science & nutrition2021
Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Optimizing the Extraction Efficiency of Flaxseed Gum Using a Response Surface Methodology Approach.Journal of analytical methods in chemistry · 2024Article
- Performance analysis and structural characterization of flaxseed gum/chitosan/cinnamaldehyde composite films.BMC chemistry · 2023Article
- Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application.Foods (Basel, Switzerland) · 2022Review
- Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars.Food science & nutrition · 2021Article
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Although flaxseed gum (FG) has been widely studied, the differences in its structure and function with respect to various flaxseed cultivars remain unclear. In this study, our objective was to examine the differences between FG samples obtained from different flaxseed cultivars based on their structural and functional properties. Specifically, FG samples from the different cultivars were extracted via hot water extraction followed by ethanol precipitation. Thereafter, they were analyzed via zeta potential measurements, Fourier-transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), and scanning electron microscopy (SEM). The results demonstrated that the different cultivars showed significantly different FG yields (
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