Effects of high pressure homogenization on rheological properties of flaxseed gum

The effects of high pressure homogenization on the rheological properties of flaxseed gum solution were analyzed in this study. The apparent viscosity of flaxseed gum was decreased by increasing homogenization pressure, while the temperature of the solution was gradually increased at the same time. The consistency index and the flow behavior index in the Power Law model of apparent viscosity were also modeled with Power Law and logarithm equations, respectively. The decay in parameters of storage and loss modulus model was also found along with the increasing homogenization pressure. Although no effect of pressure on conductivity and gelling temperature was significant, the clarity of the flaxseed gum was increased by increasing pressure. The activation and zeta potential of the flaxseed gum showed similar trends with the homogenization pressure, which were first increased then decreased from 30 MPa. © 2010 Elsevier Ltd. All rights reserved.