The effect of addition of flaxseed gum on the rheological behavior of mixed flaxseed gum-casein gels
- Authors: Li, XinYu , Li, Dong , Wang, Li-jun , Wu, Min , Adhikari, Benu
- Date: 2012
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 88, no. 4 (2012), p. 1214-1220
- Full Text: false
- Reviewed:
- Description: The effect of addition of flaxseed gum on the rheological properties of mixed flaxseed gum-casein gels (flaxseed gum concentration: 0.1-0.5%, w/w and casein concentration: 15-23%, w/w) was studied using both small amplitude oscillatory and steady shear measurements. It was found that the storage (G′) and loss (G″) moduli increased with the increase in the flaxseed gum concentration. Both the experimentally determined G′ and G″ values were fitted well by Power Law model. The addition of flaxseed gum increased the Power Law constants (K′ and K″) at the same time the frequency exponents (n′ and n″) decreased. The G′, G″ of the mixed flaxseed gum-casein gels decreased with increase in temperature. The gelling temperature was found to increase linearly with the increase in flaxseed gum concentration. The apparent viscosities increased with increase in the flaxseed gum and casein concentrations, and were also fitted well by Power Law model. © 2012 Elsevier Ltd. All rights reserved.
Effect of flaxseed meal on the dynamic mechanical properties of starch-based films
- Authors: Wu, Min , Wang, Li-jun , Li, Dong , Mao, Zhihuai , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Journal of Food Engineering Vol. 118, no. 4 (2013), p. 365-370
- Full Text: false
- Reviewed:
- Description: Starch (S)-flaxseed meal (FM) biofilms were prepared from potato and maize starch by incorporating FM up to 15% (dry solid basis) and using glycerol as plasticizer. The dynamic mechanical properties, tensile properties and water vapor permeability (WVP) of these films were measured. The storage modulus of both the starch (control) and starch-FM films decreased as temperature increased. Tan
- Description: 2003011095