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2020 (published: 23.06.2020)
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Some aspects of producing polysaccharide products from flax seeds
Minevich I.E., Uschapovsky I.V. , Osipova L.L., Abramov D. V.
The aim of the work is to study the efficiency of isolation of mucilage polysaccharides from flax seeds of different varieties and to assess the prospects for scaling the process of obtaining polysaccharide products. The objects of the study were seeds of oil flax and flax varieties of Russian selection (Rucheyek, Omega, Severny, LM-98 and fiber flax seeds of Lenok, Cesar, Diplomat, and Alexim varieties). Polysaccharide products were obtained under laboratory conditions and in the experimental workshop. Polysaccharide from flax seeds were extracted at the temperature of 45–50°C for two hours at variable hydromodule. Polysaccharide products were isolated from the extract by precipitation in three-fold volume of ethanol. The product was microwave dried in (under laboratory conditions) and spray dried (in the experimental workshop). In the process of water extraction of polysaccharides from flax seeds the technological parameters, as well as the total content of polysaccharides and the amount of their high molecular weight fraction, dry residual of the extract, were determined. Those parameters were shown to affecting the yield of target product. The maximum yield of polysaccharide product was obtained for the seeds with the highest content of high molecular weight polysaccharide fractions. The process parameters were determined, which allowed obtaining the target product with low protein content (6.7%) and the high organoleptic characteristics. The process should be carried out at temperatures of not higher than 50°C for no more than 2 hours. The ratio of raw materials to solvent (hydromodule) can vary, for example, from 13 to 20. Moreover, the choice of hydromodule should be based on the individual characteristics of the flax seeds, that is the total amount of mucilage polysaccharides and the high molecular weight fraction in them.
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Keywords: plant raw materials processing; agricultural biology; flax; oilseeds; functional food ingredients; polysaccharides; extraction; hydrocolloids
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