Effects of drying methods on the functional properties of flaxseed gum powders

Yong Wang, Dong Li, Li Jun Wang, Shu Jun Li, Benu Adhikari

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63 Citations (Scopus)


The effects of different drying methods (spray drying, freeze drying, vacuum drying, oven drying at 80 and 105 °C, and ethanol precipitation) on the color and functional properties such as zeta potential, foaming, gelling, and emulsion properties of flaxseed gum were studied. Spray dried powders had the lightest color among all the powders. The powder obtained from ethanol precipitation had the lowest zeta potential and the resultant emulsion was in the most stable state. The ethanol precipitated powders had the best emulsion capacity and stability, better than even the untreated samples. The oven dried (105 °C) powders had the best foaming capacity and the foam stability, while the 80 °C oven dried powder had highest gel strength among all the dried samples. These results will be helpful in selecting suitable drying method depending on the functional properties of the flaxseed gum powders.

Original languageEnglish
Pages (from-to)128-133
Number of pages6
JournalCarbohydrate Polymers
Issue number1
Publication statusPublished - 23 May 2010
Externally publishedYes


  • Color
  • Emulsion property
  • Ethanol precipitation
  • Flaxseed gum
  • Foaming property
  • Spray drying

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