67D-4 |
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S. Y. XU, Z. Wang, and H. H. Chen. School of Food Science and Technology, Southern Yangtze University, 170# Huihe Road, Wuxi, 214036, China Flaxseed gum has been applied to food as food additive due to its functional properties such as thickening, emulsifying and gelling properties. These functionalities are dependent on solubilization characteristics of flaxseed gum. Our objective was to study the solubility characteristics of flaxseed gum at different solubilizing conditions, including temperature (40-100 degree (C)) and time (2-24hr), in relation to viscosity and viscoelasticity of the final solution . 1% Flaxseed gum solution was prepared at various combinations of temperature (40,50,60,70,80,90 and 100 degree(C) ) and time (2 to 10 hr). The viscosities of the resulting solution were measured at 25 degree(C) using Haake RV12 Rheometer. The storage modulus G'and loss modulus G"were measured using AR1000 Rheometer with cone and plate geometry (1degree, 60mm diameter) in linear viscoelastic region. The results showed that as increasing of dissolution temperature of flaxseed gum the time needed to attain the maximum apparent viscosity shortened, both of G'and G" increased , the cross point of G'and G"moved from low to high frequency and tan¦Ävalues decreased. All results illustrated that hydration, swelling, rearrangement of molecules and final forming viscous solution during solubility process of flaxseed gum were temperature and time dependent. At higher dissolution temperature due to full hydration and swell the molecules of flaxseed gum extended and entangled with each other to form junction zone and three dimensional network that caused G'exceeding G"at higher frequency to exhibit weak gel like. The optimum solubility conditions of flaxseed gum were as follows: 40 degree (C) for 8hr, 50 degree(C) for 6hr, 60 degree(C) for 4hr, 70 degree(C) for 4hr and 80 degree(C) for 2hr. Flaxseed gum solution prepared at higher dissolution temperature exhibited much stronger weak gel than that at lower dissolution temperature.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
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