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september 2017 (published: 29.09.2017)
Number 3(33)
Home > Issue > Flax seed hydrocolloids: their characteristics and prospects of use in food technology
Minevich I.E., Osipova L.L.
The article deals with chemical composition, production,and functional properties of flax seed hydrocolloids from in order to expand the assortment of domestic ingredients of the hydrocolloid class. Flax seed hydrocolloids are used quite rarely as a monocomponent because of insufficient information about their functional properties and their interaction with food ingredients. This work precedes the series of articles about the determination of functional and technological properties of polysaccharides in flax seeds of domestic selection and their behavior in food systems. In comparison with other related articles an analysis of published studies on the production and properties of flax seed hydrocolloids was carried out, along with a brief description of industrial hydrocolloids, which is the novelty of the work. The composition of flax seed mucilage monosaccharides and the influence of various factors on the efficiency of its isolation are analyzed. According to their functional properties (solubility, foam resistance, viscosity, emulsifying and stabilizing ability) flax seed hydrocolloids can be used as a thickener, stabilizer, and water-retaining agent in food technologies. The hydrocolloids belong to polysaccharides whose properties (especially rheological) are determined by variety diversity. Most of the published data are based on the study of flax seed polysaccharides of foreign selection flax varieties. Therefore, it is necessary to study the physico-chemical, rheological, and functional characteristics of a flax seed polysaccharide complex of domestic flax varieties and their monocomponents. Determination of the relationship between the rheological characteristics and functional properties of flax seed hydrocolloids allow to create a competitive food ingredient of high functional and technological characteristics.
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Keywords: hydrocolloids; polysaccharides; fractional composition; functional properties; water-retaining agent; flax seeds; food ingredient
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 633.521
Flax seed hydrocolloids: their characteristics and prospects of use in food technology
The article deals with chemical composition, production,and functional properties of flax seed hydrocolloids from in order to expand the assortment of domestic ingredients of the hydrocolloid class. Flax seed hydrocolloids are used quite rarely as a monocomponent because of insufficient information about their functional properties and their interaction with food ingredients. This work precedes the series of articles about the determination of functional and technological properties of polysaccharides in flax seeds of domestic selection and their behavior in food systems. In comparison with other related articles an analysis of published studies on the production and properties of flax seed hydrocolloids was carried out, along with a brief description of industrial hydrocolloids, which is the novelty of the work. The composition of flax seed mucilage monosaccharides and the influence of various factors on the efficiency of its isolation are analyzed. According to their functional properties (solubility, foam resistance, viscosity, emulsifying and stabilizing ability) flax seed hydrocolloids can be used as a thickener, stabilizer, and water-retaining agent in food technologies. The hydrocolloids belong to polysaccharides whose properties (especially rheological) are determined by variety diversity. Most of the published data are based on the study of flax seed polysaccharides of foreign selection flax varieties. Therefore, it is necessary to study the physico-chemical, rheological, and functional characteristics of a flax seed polysaccharide complex of domestic flax varieties and their monocomponents. Determination of the relationship between the rheological characteristics and functional properties of flax seed hydrocolloids allow to create a competitive food ingredient of high functional and technological characteristics.
Read the full article
Keywords: hydrocolloids; polysaccharides; fractional composition; functional properties; water-retaining agent; flax seeds; food ingredient
DOI 10.17586/2310-1164-2017-10-3-16-25
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License