Ren Xuejiao, He Huili, Li Tuoping
College of Food Shenyang Agricultural University Shenyang China.
College of Food Science and Technology Jinzhou Medical University Jinzhou China.
Food Sci Nutr. 2021 Sep 16;9(11):6131-6138. doi: 10.1002/fsn3.2566. eCollection 2021 Nov.
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 ( < .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; < .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.
尽管亚麻籽胶（FG）已得到广泛研究，但不同亚麻籽品种的亚麻籽胶在结构和功能上的差异仍不明确。在本研究中，我们的目的是基于不同亚麻籽品种所提取的FG样品的结构和功能特性，来研究它们之间的差异。具体而言，通过热水提取然后乙醇沉淀的方法，从不同品种中提取FG样品。此后，通过ζ电位测量、傅里叶变换红外（FTIR）光谱、X射线衍射（XRD）和扫描电子显微镜（SEM）对其进行分析。结果表明，不同品种的FG得率存在显著差异（P<0.05；范围为5.83%-7.36%）。此外，FG样品的FTIR光谱略有不同，但呈现出典型的多糖吸收峰。而且，所获得的XRD图谱主要显示出一个无定形区域和一个小的结晶区域，而在1000倍放大倍数下获得的SEM图像显示，样品表面光滑且不规则，具有鳞片状结构。然而，在20000倍放大倍数下，FG样品显示出轻微的结构差异。此外，FG样品的ζ电位（范围为-19.4至-30.6 mV；P<0.05）取决于品种，表明存在带负电荷的大分子。这意味着来自不同品种的FG样品具有不同的结构特性。我们的研究结果不仅为从不同品种中提取的FG样品提供了有用信息，也为FG在食品加工中的应用提供了理论依据。
