Preparation and Functional Properties of Linseed Protein Products Containing Differing Levels of Mucilage |
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| Authors: | DK DEV E QUENSEL |
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| Affiliation: | Author Quensel is with Sektion Nahrungsgüterwirtschaft und Lebensmitteltechnologie der Humboldt-Universität zu Berlin, Bereich Technologie der milchverarbeitenden und Fettindustrie, Neue Schönhauser Strasse 20, 1020 Berlin, GDR. |
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| Abstract: | The functionality of two high-mucilage protein concentrates (HMPC) prepared from linseed and linseed expeller cake by extracting and coprecipitating the mucilage with protein was compared with those of a low-mucilage flour (LMF), a protein concentrate (LMPC), and a protein isolate (LMPI) in simple systems. The HMPC samples had better water absorption and emulsifying properties, higher foaming capacity, but lower nitrogen solubility, oil absorption, and foam stability than LMF and LMPC. They also registered higher values of viscosity and emulsification characteristics than LMPI. |
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