Enzymatic Extraction,rheology And Application Of Linseed Gum

Linseed meal is the residue of linseed after oil extraction.In our country,the main use of linseed meal is animal feed,which leads to the waste of linseed meal resources.The use of linseed meal to develop new foods has promoted the development of linseed meal resources and its application in the food industry,so the development and utilization of linseed meal has positive significance.In this paper,linseed meal was used as the raw material,and the enzymatic method-ultrasonic was used to assist the extraction of linseed gum in the linseed meal.In the study of extraction technology,by comparing the effects of pectinase,cellulase,phytase and α-amylase on the extraction rate of linseed gum,pectinase was selected as an auxiliary extraction enzyme preparation;single factor experiment was used to further narrow down the extraction rate.Based on the range of conditions,the optimal process parameters for extracting linseed gum were optimized by orthogonal experiment: enzyme addition amount 1.25%,extraction temperature 40℃,extraction time 20 min,material-to-liquid ratio 1:30(g/m L),the extraction power is 400 W.At this time,the extraction rate of linseed gum is 33.41%.The linseed gum extracted by enzymatic method combined with ultrasonic assisted extraction was purified.Compare the protein and total sugar content of linseed gum treated with papain method and calcium hydroxide-phosphoric acid method.the protein content was 4.19% and1.76%,and the total sugar content was 18.83% and 22.80%.By comparison,the calcium hydroxide-phosphoric acid method retains the polysaccharide content of the crude linseed gum while removing more protein.Therefore,the calcium hydroxide-phosphoric acid method is chosen to purify the linseed gum.In order to better apply linseed gum in food,the rheological properties of the extracted linseed gum and common food gums were compared.The light transmittance,foamability,foam stability,emulsification and the influence of different factors on the viscosity of the three glues were measured and compared.The results show that carrageenan has the best transparency,followed by linseed gum,and xanthan gum has the worst transparency;linseed gum has good foaming performance and foam stability,and its foaming performance is better than xanthan gum and carrageenan;when the oil-water ratio is 1:1,xanthan gum is similar to linseed gum,and carrageenan has the worst emulsification.When the oil-water ratio is 1:10,linseed gum is slightly better than carrageenan,but far less than xanthan gum;the same mass fraction under the conditions,xanthan gum has the highest viscosity,followed by linseed gum,and carrageenan has the smallest viscosity.With the increase of temperature,the viscosity of the three types of gums all show a slow downward trend,and the viscosity first increases with the increase of p H Decrease.Study the compound gel characteristics of linseed gum and optimize the production process of grape jelly.Through the determination of the gel strength,water separation rate,transparency,elasticity and brittleness of the compound gum,the ternary compounding of linseed gum,xanthan gum and carrageenan is carried out to determine the production of grape layered jelly optimum compound gum ratio;and optimize the process parameters of grape layered jelly through single factor and orthogonal experiment.The results showed that the ratio of ternary compound gum of linseed gum was linseed gum: xanthan gum: carrageenan = 1:1:9;the best formula for grape layered jelly was: compound gum added at 1.2%,The amount of white sugar added is 3.0%,the amount of citric acid added is 0.15%,and the amount of grape juice added is 30%.Enzymatic combined with ultrasonic extraction of linseed gum is an efficient extraction method.The extraction rate and extraction time are improved compared with traditional water extraction methods,and it can be combined with other food gums to be used in jelly products.