Efecto del pH y cloruro de sodio sobre las propiedades tecnofuncionales de harina de semillas residuales de linaza (Linum usitatissimum L.)
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Date
2020
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Universidad Nacional de Trujillo
Abstract
La presente investigación tuvo como objetivo evaluar el efecto del pH y NaCl sobre el poder de absorción de agua, aceite, capacidad gelificante, emulsificante y espumante de harina de semillas residuales de linaza (Linum usitatissimum L.). Para ello la harina residual (sin mucilago) se obtuvo sometiendo a ebullición las semillas de linaza en agua destilada, para su posterior filtración y secado (40 °C x 48 horas) y conversión en harina (harina tipo A). También se obtuvo harina de semillas de linaza entera (sin extraer el mucílago) a la cual se le denominó harina tipo B. Las propiedades tecnofuncionales fueron determinadas a pH de 3, 5, 7 y 9 así como en concentraciones de NaCl de 0.1, 0.25 y 0.5 M. La caracterización fisicoquímica de las harinas tipo A y B presentó una alta concentración de proteínas (22.24 y 20.14 g /100g), lípidos (42.21 y 39.93 g/100g) y fibra (27.51 y 24.39 g/100g respectivamente). La mayor capacidad de absorción de agua en la harina tipo A y B fue de 2.81 y 2.38 g H2O/g sólido respectivamente a pH 5. La absorción de aceite en las harinas tipo A y B fueron de 1.87 y 1.26 g aceite/g sólido. La mayor emulsión en la harina tipo A (45.8%) se obtuvó a pH 9, en tanto que para la harina tipo B (57.97%) a pH 3. En la harina tipo A la gelificación fue débil a partir del 20% p/p, en tanto que en la harina tipo B fue débil a partir del 10% y fuerte a partir del 16% p/p. La capacidad espumante de la harina tipo A fue de 10.7% y de 4.07% en la harina tipo B, ambos a pH 7. El análisis estadístico muestra diferencia estadísticamente significativa (p < 0.05) en la mayoría de los parámetros evaluados, tanto en harina tipo A como tipo B por efecto del pH y concentración de NaCl.
ABSTRACT The present research aimed to evaluate the effect of pH and NaCl on the absorption power of water, oil, gelling, emulsifying and foaming capacity of residual linseed meal (Linum usitatissimum L.). For this, the residual flour (without mucilage) was obtained by boiling the linseed seeds in distilled water, for their subsequent filtration and drying (40 °C x 48 hours) and conversion into flour (type A flour). Whole flaxseed flour was also obtained (without extracting the mucilage) which was called type B flour. The techno-functional properties were determined at pH 3, 5, 7 and 9 as well as at NaCl concentrations of 0.1, 0.25 and 0.5 M. The physicochemical characterization of type A and B flours showed a high concentration of proteins (22.24 and 20.14 g/100g), lipids (42.21 and 39.93 g/100g) and fiber (27.51 and 24.39 g /100g respectively). The highest water absorption capacity in type A and B flour was 2.81 and 2.38 g H2O / g solid respectively at pH 5. The oil absorption in type A and B flour was 1.87 and 1.26 g oil / g solid. The highest emulsion in type A flour (45.8%) was obtained at pH 9, while for type B flour (57.97%) at pH 3. In type A flour the gelation was weak from 20% w/w, while in type B flour it was weak from 10% and strong from 16% w/w. The foaming capacity of type A flour was 10.7% and 4.07% in type B flour, both at pH 7. The statistical analysis shows a statistically significant difference (p <0.05) in most of the parameters evaluated, both in flour type A and type B due to the effect of pH and NaCl concentration.
ABSTRACT The present research aimed to evaluate the effect of pH and NaCl on the absorption power of water, oil, gelling, emulsifying and foaming capacity of residual linseed meal (Linum usitatissimum L.). For this, the residual flour (without mucilage) was obtained by boiling the linseed seeds in distilled water, for their subsequent filtration and drying (40 °C x 48 hours) and conversion into flour (type A flour). Whole flaxseed flour was also obtained (without extracting the mucilage) which was called type B flour. The techno-functional properties were determined at pH 3, 5, 7 and 9 as well as at NaCl concentrations of 0.1, 0.25 and 0.5 M. The physicochemical characterization of type A and B flours showed a high concentration of proteins (22.24 and 20.14 g/100g), lipids (42.21 and 39.93 g/100g) and fiber (27.51 and 24.39 g /100g respectively). The highest water absorption capacity in type A and B flour was 2.81 and 2.38 g H2O / g solid respectively at pH 5. The oil absorption in type A and B flour was 1.87 and 1.26 g oil / g solid. The highest emulsion in type A flour (45.8%) was obtained at pH 9, while for type B flour (57.97%) at pH 3. In type A flour the gelation was weak from 20% w/w, while in type B flour it was weak from 10% and strong from 16% w/w. The foaming capacity of type A flour was 10.7% and 4.07% in type B flour, both at pH 7. The statistical analysis shows a statistically significant difference (p <0.05) in most of the parameters evaluated, both in flour type A and type B due to the effect of pH and NaCl concentration.
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Keywords
Linaza, Absorción de agua, Absorción de aceite, Capacidad emulsificante, Capacidad gelificante, Capacidad espumante