Please use this identifier to cite or link to this item:
Type: Artigo
Title: Effect of extraction temperature on rheological behavior and antioxidant capacity of flaxseed gum
Author: Vieira, J. M.
Mantovani, R. A.
Raposo, M. F. J.
Coimbra, M. A.
Vicente, A. A.
Cunha, R. L.
Abstract: Soluble flaxseed gum (SFG) extracted at different temperatures (25, 40, and 60 degrees C) was analyzed in relation to the yield, polysaccharides and phenolics composition, surface charge, color, and rheological properties. The yield of SFG extract increased as the extraction temperature increased. The SFG xylan was the main component regardless the extraction temperature, but a reduction of substituents on the xylose chain was observed when increasing the extraction temperature. The phenolic compounds were also affected by the extraction temperature, influencing the antioxidant capacity of the gum. For all the extraction temperatures, SFG aqueous solutions showed a shear time-independent and shear-thinning behavior. Furthermore, oscillatory measurements showed a prevailing viscous character, but the decrease of the extraction temperature resulted in an increase of both G' and G". Therefore, SFG extracted at low extraction temperatures showed higher viscous and elastic properties, while high extraction temperatures increased the antioxidant activity
Subject: Linhaça
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.carbpol.2019.02.078
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000461316200024.pdf714.15 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.