In the current study, deproteinisation rate (DPR) and carbohydrate loss ratio (CLR) in flaxseed gum (FSG) were compared as indexes by using four different deproteinised methods, that is sodium chloride (NaCl), trichloroacetic acid (TCA), hydrochloric acid (HCl) and calcium chloride (CaCl₂). In addition, the effect of deproteinisation on physicochemical, functional and structural characteristics (FTIR, ¹H NMR and SEM analysis) of deproteinised flaxseed gum (DFSG) was further examined. The results revealed that HCl and TCA methods had better ability of deproteinisation (97.83% and 96.21%) but resulted in higher CLR (27.66% and 24.19%), while CaCl₂ method excelled over the NaCl method in DPR (94.7% and 88.6%) and CLR (4.90% and 4.21%), respectively. Flaxseed gum showed significant functional properties even after deproteinisation and exhibited resolved resonances for both ring and anomeric protons in ¹H NMR spectra. The characteristic groups in FTIR spectra were retained after deproteinisation.

中文翻译：

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优化脱蛋白方法和脱蛋白对亚麻籽胶结构和功能特性的影响

在本研究中，通过使用四种不同的脱蛋白方法，即氯化钠（NaCl），三氯乙酸（TCA）和盐酸，比较了亚麻籽胶（FSG）中的脱蛋白率（DPR）和碳水化合物损失率（CLR）作为指标。 （HCl）和氯化钙（CaCl ₂）。此外，进一步研究了脱蛋白对脱蛋白亚麻籽胶（DFSG）的理化，功能和结构特征（FTIR，¹ H NMR和SEM分析）的影响。结果表明HCl和TCA方法具有更好的去蛋白能力（97.83％和96.21％），但导致较高的CLR（27.66％和24.19％），而CaCl ₂该方法在DPR（94.7％和88.6％）和CLR（4.90％和4.21％）中分别优于NaCl方法。亚麻籽胶甚至在脱蛋白后仍显示出显着的功能特性，并且在¹ H NMR光谱中对环和异头质子均表现出分辨的共振。脱蛋白后保留FTIR光谱中的特征基团。