FLAX SEED HYDROCOLLOIDS: SYNERGISM OF THEIR BLENDS IN FOOD SYSTEMS (REVIEW)

UDC 633.521; 582.751.42; 665.941

DOI_disc_logo https://doi.org/10.14258/jcprm.20250416916
Keywords: flax seed polysaccharides, hydrocolloids, gum, synergism, associative interaction of hydrocolloids, functional and technological characteristics

Abstract

Hydrocolloids include polysaccharides and proteins, the structure of which determines the specific behaviour of each of them. They have a wide range of functional and technological properties and influence the texture of solutions and food products. They are used for stabilising, gelling, thickening, moistening, preventing crystallisation and regulating flavour. Flax hydrocolloids are high molecular weight polysaccharides concentrated in flax mucilage, which coats the flax seed hull. Based on a wide range of functional properties such as solubility, foamability, viscosity as well as emulsifying and stabilising ability, flax hydrocolloids can be used as a thickening, stabilising and moisture retaining agent. Hydrocolloid blends are predominantly used in industry, as it allows levelling the disadvantages of individual components and obtaining products with unique characteristics. In blends, flax seed polysaccharides affect the physicochemical, technological and rheological properties of the system. This can lead to changes in parameters such as water-holding capacity, elasticity, hardness, viscosity, swelling, elasticity and solubility of the complex. The study of interaction of flax seed polysaccharides with hydrocolloids in different disperse systems and the search for synergistic effects can be used as a substrate for the creation of innovative and stable ingredients with specified characteristics of products in demand. To create stable mixtures of hydrocolloids, it is necessary to consider the characteristics of each component and their combined interaction in the product. This work presents a review of the chemical composition and functional properties of flax seed polysaccharides and their mixtures with industrial hydrocolloids.

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Author Biographies

Valentin Igorevich Ushchapovskii , Federal Scientific Center for Bast Crops

Junior Researcher, Bast Crops Processing Laboratory

Agata Anatolyevna Yakovleva , Federal Research Center for Bast Fiber Crops

Junior Researcher, Molecular Genetic Research and Cell Selection Laboratory

Irina Eduardovna Minevich , Federal Research Center for Bast Fiber Crops

Doctor of Technical Sciences, Chief Researcher, Bast Crops Processing Laboratory

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Published
2025-12-13
How to Cite
1. Ushchapovskii V. I., Yakovleva A. A., Minevich I. E. FLAX SEED HYDROCOLLOIDS: SYNERGISM OF THEIR BLENDS IN FOOD SYSTEMS (REVIEW) // Chemistry of plant raw material, 2025. № 4. P. 25-40. URL: https://journal.asu.ru/cw/article/view/16916.
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No 4 (2025)
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Reviews

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