Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars

Abstract Although flaxseed gum (FG) has been widely studied, the differences in its structure and function with respect to various flaxseed cultivars remain unclear. In this study, our objective was to examine the differences between FG samples obtained from different flaxseed cultivars based on the...

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Autores principales:	Xuejiao Ren, Huili He, Tuoping Li
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	flaxseed cultivar flaxseed gum Fourier‐transform infrared spectroscopy scanning electron microscopy X‐ray diffraction zeta potential Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/942098d8ec724d629f570764bb6a0a56
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spelling	oai:doaj.org-article:942098d8ec724d629f570764bb6a0a562021-11-04T13:06:43ZVariations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars2048-717710.1002/fsn3.2566https://doaj.org/article/942098d8ec724d629f570764bb6a0a562021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2566https://doaj.org/toc/2048-7177Abstract Although flaxseed gum (FG) has been widely studied, the differences in its structure and function with respect to various flaxseed cultivars remain unclear. In this study, our objective was to examine the differences between FG samples obtained from different flaxseed cultivars based on their structural and functional properties. Specifically, FG samples from the different cultivars were extracted via hot water extraction followed by ethanol precipitation. Thereafter, they were analyzed via zeta potential measurements, Fourier‐transform infrared (FTIR) spectroscopy, X‐ray diffractometry (XRD), and scanning electron microscopy (SEM). The results demonstrated that the different cultivars showed significantly different FG yields (p < .05; range, 5.83%–7.36%). Further, the FTIR spectra of the FG samples were slightly different but showed typical polysaccharide absorption peaks. Furthermore, the XRD patterns obtained predominantly showed an amorphous region and a small crystalline region, while the SEM images obtained at 1,000× magnification revealed that the samples had smooth and irregular surfaces, with a scaly structure. However, at 20,000× magnification, the FG samples showed slight structural differences. Additionally, the zeta potentials of the FG samples (range, −19.4 to −30.6 mV; p < .05) were cultivar‐dependent and indicated the presence of negatively charged macromolecules. This implies that the FG samples from the different cultivars show diverse structural properties. Our findings not only provide useful information regarding FG samples extracted from different cultivars but also serve as a theoretical basis for the application of FG in food processing.Xuejiao RenHuili HeTuoping LiWileyarticleflaxseed cultivarflaxseed gumFourier‐transform infrared spectroscopyscanning electron microscopyX‐ray diffractionzeta potentialNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 6131-6138 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	flaxseed cultivar flaxseed gum Fourier‐transform infrared spectroscopy scanning electron microscopy X‐ray diffraction zeta potential Nutrition. Foods and food supply TX341-641
spellingShingle	flaxseed cultivar flaxseed gum Fourier‐transform infrared spectroscopy scanning electron microscopy X‐ray diffraction zeta potential Nutrition. Foods and food supply TX341-641 Xuejiao Ren Huili He Tuoping Li Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars
description	Abstract Although flaxseed gum (FG) has been widely studied, the differences in its structure and function with respect to various flaxseed cultivars remain unclear. In this study, our objective was to examine the differences between FG samples obtained from different flaxseed cultivars based on their structural and functional properties. Specifically, FG samples from the different cultivars were extracted via hot water extraction followed by ethanol precipitation. Thereafter, they were analyzed via zeta potential measurements, Fourier‐transform infrared (FTIR) spectroscopy, X‐ray diffractometry (XRD), and scanning electron microscopy (SEM). The results demonstrated that the different cultivars showed significantly different FG yields (p < .05; range, 5.83%–7.36%). Further, the FTIR spectra of the FG samples were slightly different but showed typical polysaccharide absorption peaks. Furthermore, the XRD patterns obtained predominantly showed an amorphous region and a small crystalline region, while the SEM images obtained at 1,000× magnification revealed that the samples had smooth and irregular surfaces, with a scaly structure. However, at 20,000× magnification, the FG samples showed slight structural differences. Additionally, the zeta potentials of the FG samples (range, −19.4 to −30.6 mV; p < .05) were cultivar‐dependent and indicated the presence of negatively charged macromolecules. This implies that the FG samples from the different cultivars show diverse structural properties. Our findings not only provide useful information regarding FG samples extracted from different cultivars but also serve as a theoretical basis for the application of FG in food processing.
format	article
author	Xuejiao Ren Huili He Tuoping Li
author_facet	Xuejiao Ren Huili He Tuoping Li
author_sort	Xuejiao Ren
title	Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars
title_short	Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars
title_full	Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars
title_fullStr	Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars
title_full_unstemmed	Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars
title_sort	variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/942098d8ec724d629f570764bb6a0a56
work_keys_str_mv	AT xuejiaoren variationsinthestructuralandfunctionalpropertiesofflaxseedgumfromsixdifferentflaxseedcultivars AT huilihe variationsinthestructuralandfunctionalpropertiesofflaxseedgumfromsixdifferentflaxseedcultivars AT tuopingli variationsinthestructuralandfunctionalpropertiesofflaxseedgumfromsixdifferentflaxseedcultivars
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Variations in the structural and functional properties of flaxseed gum from six different flaxseed cultivars

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