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Structural characterization, physicochemical and rheological characteristics of flaxseed gum in comparison with gum Arabic and xanthan gum

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Abstract

The current study evaluated the structural, physicochemical, and rheological characteristics of flaxseed gum (FSG). Two commercially recognized xanthan gum (XG) and gum Arabic (GA) were used for comparison. FSG showed different monosaccharides composition from GA and XG. The average molecular weight of FSG was observed to be lower than XG and was closer to GA. Bulk and tap density, and oil holding capacity were found significantly higher in FSG as compared to XG and GA while water holding capacity, solubility index, swelling power, and emulsion properties of FSG were closer to GA but lower than XG. Rheological data revealed that FSG exhibited lower viscosity than XG and GA. Viscoelastic properties revealed that loss modulus (G″) was higher than storage modulus (Gʹ) for FSG thus suggesting the viscous behavior. Comparatively, XG exhibited elastic properties and GA showed viscous properties at lower frequency range and elastic properties at a higher frequency. However, Gʹ and G″ modulus values of FSG were lower than XG and GA. Thermal analysis revealed that all FSG samples was thermally stable, and the degradation rate occurred at higher temperature that was closer to XG and GA.

Practical applications

FSG has noteworthy composition and functional properties. The physicochemical and functional properties of polysaccharide gums are substantial for their selection and appropriate utilization in different food products. Thus, a comparative analysis of FSG was performed to determine its characteristics against extensively used commercial gums (GA and XG) that could assist in expanding its utilization in various food formulations on industrial scale.

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Acknowledgements

The authors wish to express their deep gratitude and appreciation for the support obtained from the National Key R&D program of China (Grant No. 2016YFD0400401).

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Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, 100048, China

    Bushra Safdar, Zhihua Pang & Xinqi Liu

  2. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, 100048, China

    Bushra Safdar, Zhihua Pang & Xinqi Liu

  3. College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China

    Muhammad Tayyab Rashid

  4. Department of Botany, Shah Abdul Latif University, Khairpur, 66020, Sindh, Pakistan

    Mushtaque Ahmed Jatoi

Authors
  1. Bushra Safdar
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  2. Zhihua Pang
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  3. Xinqi Liu
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  4. Muhammad Tayyab Rashid
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  5. Mushtaque Ahmed Jatoi
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Contributions

BS carried out experiments and wrote manuscript. ZP provide critical comments on draft of manuscript and supervision. XL supervised the project. MTR and MAJ revised the manuscript.

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Correspondence to Zhihua Pang or Xinqi Liu.

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Safdar, B., Pang, Z., Liu, X. et al. Structural characterization, physicochemical and rheological characteristics of flaxseed gum in comparison with gum Arabic and xanthan gum. Food Measure 17, 2193–2203 (2023). https://doi.org/10.1007/s11694-022-01750-2

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  • DOI: https://doi.org/10.1007/s11694-022-01750-2

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