Flaxseed mucilage: structureo properties medicine

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F19%3A43919876" target="_blank" >RIV/60461373:22330/19:43919876 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Flaxseed mucilage: structureo properties medicine

Original language description

Flaxseed mucilage (FSM) is the complex mixture of water-soluble polysaccharides and a smaller amount of proteins and phenolics released by the outermost layer of flaxseed soaking in water. FSM consisted mainly of neutral arabinoxylan, which predominates in this substance and less pronounced acidic rhamnogalacturonan type I. This material is interesting for food and health applications because of its unique rheological properties, high water-holding capacity and ability to form a soft gel&apos; The tasks of this study were following: (a) estimate the structural integrity of FSM, (b) isolate pure polysaccharides from this material, (c) describe physicochemical properties and find out possible ways of its applications. The structure and composition of isolated flaxseed polysaccharides were characterized by modern spectroscopic and separation methods. Structure and physical properties of FSM obtained by various drying methods were described using vibration spectroscopy, NMR, SEM, GPC, CZE, thermal and rheological methods. The applications of FSM in food products and wound dressing were also examined. It was found that flaxseed polysaccharides saved their composition after drying, but their physicochemical properties including thermal behavior and viscosity were significantly changed. It seems that natural macromolecular complex was partially destroyed after heating&apos; The gel-like material obtained by sedimentation of FSM was found to be the purest arabinoxylan fraction, while the supernatant contained other polysaccharides, proteins and phenolics. Fractionation of FSM by preparative chromatography and subsequent precipitation with copper(Il) and CTAB also led to the separation of polysaccharides. Using flaxseed in the production of processed cheese spreads influenced textural, rheological and sensory properties of cheeses. Flaxseed could thus be used as the source of FSM to replace commercial stabilizers during the production of cream cheeses. Moreover, FSM was found to be an effective carrier for wound healing agents and thus can be used in wound-dressing materials.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

<a href="/en/project/QJ1510274" target="_blank" >QJ1510274: Production and complex gentle processing of flaxseed and its application in new functional foods</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů