cake etc., Compositional Properties of Camelina seed -

Rheological property of camelina gum isolated from camelina seeds – N. Li, G. Qi, X.S. Sun, and D. Wang – Industrial Crops and Products 2016

Rheological property of camelina gum isolated from camelina seeds – N. Li, G. Qi, X.S. Sun, and D. Wang – Industrial Crops and Products 2016

Summary: Camelina gum (CG) was characterized on the physicochemical properties including rheological properties, chemical compositions, morphological property, and thermal properties. The results showed that dried CG has porous structure and polysaccharides and protein content of 75.1% and 12.3%, separately. CG solution showed high apparent viscosity, strong temperature and pH tolerance. CG also showed higher viscosities, storage (G’), and viscous modulus (G”) than commercial gums such as κ-carrageenan and hydroxyethylcellulose (HEC) gums. At concentration of 1.0%, the viscosity of CG was more than 2 times and 4 times higher than that of κ-carrageenan and HEC gums (0.01 1/s), respectively, and G’ was more than 3 times and 30 times higher than that of κ-carrageenan and HEC gums (0.01 Hz), respectively. CG showed modulus reversibility, 100% of G’ could be recovered in 180 s. Those properties indicate camelina gum is an excellent candidate for food and industrial uses as thickener or stabilizer.

Link: https://www.researchgate.net/publication/291952653_Characterization_of_gum_isolated_from_Camelina_seed