Flaxseed Meal Mucilage Polysaccharides: Chemical Characterization and Purification.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F16%3A43902890" target="_blank" >RIV/60461373:22330/16:43902890 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Flaxseed Meal Mucilage Polysaccharides: Chemical Characterization and Purification.

Popis výsledku v původním jazyce

Purity and chemical structure of polysaccharides of two commercial samples of brown and golden flaxseed meal cultivars and two laboratory-prepared samples after different deptoteinizations were analyzed and characterized by FT-IR method. The mucilaginous material was extracted from flaxseed meal to water (85oC, 1 h), its pH, solid, protein and ash content as well as rheological properties were characterized. Polysaccharide powder was obtained by ethanol precipitation and drying. In the present study we compared deproteinization methods by 1) trichloroacetic acid (TCA); 2) pepsin and 3) caprylic acid, which are widely used, for protein precipitation to obtain pure polysaccharides for further them investigations. According to FT-IR spectra and values of elemental analysis the best and more effective method of deproteinization of flaxseed meal mucilage to obtain pure polysaccharide was deproteinization by TCA (the samples contains less of nitrogen according to organic elemental analysis, and the protein region (1647 - 1546 cm-1) in FT-IR spectra almost disappeared compared with control samples without deproteinization and with the deproteinization by pepsin or caprylic acid).

Název v anglickém jazyce

Flaxseed Meal Mucilage Polysaccharides: Chemical Characterization and Purification.

Popis výsledku anglicky

Purity and chemical structure of polysaccharides of two commercial samples of brown and golden flaxseed meal cultivars and two laboratory-prepared samples after different deptoteinizations were analyzed and characterized by FT-IR method. The mucilaginous material was extracted from flaxseed meal to water (85oC, 1 h), its pH, solid, protein and ash content as well as rheological properties were characterized. Polysaccharide powder was obtained by ethanol precipitation and drying. In the present study we compared deproteinization methods by 1) trichloroacetic acid (TCA); 2) pepsin and 3) caprylic acid, which are widely used, for protein precipitation to obtain pure polysaccharides for further them investigations. According to FT-IR spectra and values of elemental analysis the best and more effective method of deproteinization of flaxseed meal mucilage to obtain pure polysaccharide was deproteinization by TCA (the samples contains less of nitrogen according to organic elemental analysis, and the protein region (1647 - 1546 cm-1) in FT-IR spectra almost disappeared compared with control samples without deproteinization and with the deproteinization by pepsin or caprylic acid).

Druh

O - Ostatní výsledky

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QJ1510274" target="_blank" >QJ1510274: Produkce a komplexní šetrné zpracování lněného semene a jeho aplikace do nových funkčních potravin</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2016

Kód důvěrnosti údajů

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