Isolation and properties of linseed mucilage

Susheelamma, N. S. (1987) Isolation and properties of linseed mucilage. Journal of Food Science and Technology, 24 (3). pp. 103-106. ISSN 0022-1155

PDF JFST 1987 24(3) 103.pdf - Published Version Restricted to Registered users only Download (957kB) | Request a copy

Abstract

Linseed mucilage was isolated by aqueous extraction and precipitation with acetone or ethanol. The viscosity of aqueous dispersions of the mucilage was studied as a function of concn., pH and temp. At 0.5-0.6% levels, guar gum dispersions had nearly twice the viscosity of linseed polysaccharide; max. viscosity was found at pH 5-7, and the decrease was greater at acidic pH. Viscosity decreased considerably at higher temp. Chlorides of Na and K decreased the viscosity by 10%, Ca by 20% and ferric salts by 50%. KI decreased the viscosity by 40%. Carbonates of Ca and Mg increased the viscosity by 10-12%. Of the organic salts sodium acetate, sodium potassium tartrate, and sodium citrate, and potassium citrate decreased the viscosity by a similar amount. Ferric citrate reduced viscosity by 50%. The mucilage at about 1% concn. stabilized the foam formed by surface active proteins of peanut and sesame flours against thermal disruption.

Item Type:	Article
Uncontrolled Keywords:	VISCOSITY-; linseed mucilage, viscosity of; OILSEEDS-; POLYSACCHARIDES-
Subjects:	600 Technology > 08 Food technology > 31 Food Additives 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	22 Jul 2008 09:42
Last Modified:	18 Jun 2019 08:47
URI:	http://ir.cftri.res.in/id/eprint/2004

Actions (login required)

View Item