Extraction Of Flaxseed Gum And Preparation Antioxidant Products Of Flaxseed Gum/Whey Protein

In order to improve the utilization value of deoiled flaxseed meal and the limitation of flaxseed gum and whey protein in practical application due to their poor solubility,low antioxidant capacity and other defects.In this study,linseed gum was extracted by hot water extraction and ultrasonic extraction from deoiled flaxseed meal,and the extraction process was optimized.The surface microstructure of linseed gum was observed by scanning electron microscope(SEM).FSG/WP complex was prepared by Maillard reaction,and its antioxidant properties were studied.The results of process optimization showed that temperature 80℃,ratio of material to water 1:125 and extraction time 2 h were the optimum extraction conditions of hot water extraction method,and the extraction rate was 18.95%.Ultrasonic time 50 min,ratio of material to water 1:175 and ultrasonic power 250 W were the optimum extraction conditions of ultrasonic extraction method,and the extraction rate was 23.81%.SEM results showed that the shape of FSG-H extracted by hot water was relatively complete and compact,while FSG-U extracted by ultrasonic method was fragmented and loose.By comparing the antioxidant capacity of FSG extracted by different methods,it was found that the scavenging rate of·OH,DPPH and total reducing power of FSG-U were higher than that of FSG-H.The scavenging rate of·OH,DPPH and total reducing power of deproteinized FSG-U decreased 36.07%,40.81%and 0.44%,respectively,while the clearance rate of ABTS~+·increased 3.6%.The antioxidant activity of Maillard product FSG-U/WP showed that the scavenging rate of·Oh,DPPH and total reducing power of FSG-U(non deproteinized)/WP were higher than FSG-U(deproteinized)/WP,while the scavenging rate of ABTS~+·was lower than FSG-U(deproteinized)/WP.The correlation analysis showed that the mass ratio of FSG-U(non deproteinized or deproteinized):WP was positively correlated with grafting degree and antioxidant capacity.The antioxidant capacity of FSG-U(non deproteinized or deproteinized)/WP was higher than that of FSG-U(non deproteinized or deproteinized)and whey protein respectively at the same concentration.