|
| Extraction of flaxseed gum by enzymatic method combined with ultrasound |
| |
| DOI： |
| KeyWord:flaxseed gum flaxseed meal enzymatic method ultrasound |
| FundProject:河北省科技厅项目（18227132D）：河北省教育厅项目（ZD2017205） |
|
| Hits: 1329 |
| Download times: 916 |
| Abstract: |
| Defatted flaxseed meal was used as raw material, and flaxseed gum was extracted from it by enzymatic method combined with ultrasound. With the yield of flaxseed gum as indicator, the optimal enzyme for extracting flaxseed gum was selected. The enzyme dosage, extraction temperature, extraction time, material-liquid ratio and ultrasonic power were optimized by single factor experiment and orthogonal experiment. The monosaccharide composition and content of flaxseed gum were determined, and its structure was characterized by FT-IR. The results showed that the best enzyme was pectinase. The optimal extraction process of flaxseed gum were obtained as follows: enzyme dosage 1.25%, extraction temperature 40 ℃, extraction temperature 30 min, ratio of defatted flaxseed meal mass to water volume 1∶ 30, ultrasonic power 400 W. Under the optimal conditions, the yield of flaxseed gum was 3341%.The monosaccharide composition and content of flaxseed gum were 0.97% of mannose, 1405% of rhamnose, 0.16% of glucuronic acid, 2217% of galacturonic acid, 3.76% of glucose, 1744% of galactose, 23.53% of xylose, 1030% of arabinose and 7.62% of fucose. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
