Dynamic viscoelastic study on the gelation of basil seed gum (original) (raw)
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Journal of Food Science and Technology, 2014
Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs. In this study the effect of different thermal treatments (25, 50, 75, 100 and 121°C for 20 min) and freezing treatments (−18 and −25°C for 24 h) on rheological, textural and color change of basil seed gum as a new source of hydrocolloids was investigated. The results demonstrated that basil seed gum solutions had desirable rheological and textural properties. Power law model well described non-newtonian pseudoplastic behavior of basil seed gum in all conditions. When the hydrocolloid samples were heated or frozen, increase in viscosity of basil seed gum solutions was observed. Hardness, adhesiveness and consistency of basil seed gel for control sample were 13.5 g, 16.79, 52.59 g.s, respectively and all increased after thermal treatments. The results revealed that basil seed gum has the excellent ability to stand against heat treatment and the highest hardness, adhesiveness and consistency value of gum gels were observed in sample treated at 121°C for 20 min. In addition this gum gel has the good ability to stand against freeze-thaw treatment and its textural properties improved after freezing. Therefore, basil seed gum can be employed as a textural and rheological modifier in formulation of foods exposed to thermal and freezing temperatures.
Food Science & Nutrition
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI‐BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel–Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly (p ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation m...
Food Research International, 2012
The effects of heating rate and addition of basil seed gum (BSG) as a novel hydrocolloid on the rheology and microstructure of β-lactoglobulin (BLG) gel were studied using low amplitude dynamic oscillatory shear (SAOS) and confocal laser scanning microscopy (CLSM) measurements. BLG solution and BLG-BSG mixtures at different ratios (20:1, 10:1, 5:1 and 2:1) were heated from 20 to 90°C at four heating rates (0.5, 1, 5 and 10°C/min). Gelation temperature of β-lactoglobulin was reduced by decreasing of heating rate and increasing BSG ratio. The maximum G′ at the end of heating period was reduced greatly by decreasing the BLG-BSG ratio. BLG-BSG mixed systems developed a relatively weak gel, which it enhanced when the ratio was changed from 20:1 to 2:1. Addition of BSG to 10% BLG solution makes a separated phase network in which increasing BSG content induced very fine stranded structure of protein. Therefore, it is possible to achieve distinct structures by mixing different ratios of hydrocolloids at various heating rates.
2012
Steady shear flow behavior of basil seed gum (BSG) was investigated between 0.5% and 2% (wt/wt) concentration and temperatures of 5-85°C. BSG showed shear thinning behavior at all concentrations and temperatures. The Herschel-Bulkley model was employed to characterize flow behavior of BSG solutions at 0.1-1000 s À1 shear rate. The pseudoplasticity of BSG increased markedly with concentration. Flow behavior of 1% BSG indicated a higher viscosity of this gum at low shear rates compared to xanthan, konjac and guar gum at similar concentration. The activation energy of BSG quantified using an Arrhenius equation increased from 4.9 Â 10 3 to 8.0 Â 10 3 J mol À1 as concentration changed from 0.5% to 2% wt/ wt. This indicated a heat-resistant nature of BSG. Increasing the apparent viscosity of BSG as temperature increase from 60°C showed a sol-gel behavior of BSG based on dynamic oscillatory measurements. The static yield stress was obvious between shear rates 0.001-0.1 s À1 (9.98 Pa for 1% BSG at 20°C). The existence of the yield stress, high viscosity at low shear rates and pseudoplastic behavior of BSG make it a good stabilizer in some food formulations such as mayonnaise and salad dressing.
Journal of Food Engineering, 2010
Steady shear flow behavior of basil seed gum (BSG) was investigated between 0.5% and 2% (wt/wt) concentration and temperatures of 5-85°C. BSG showed shear thinning behavior at all concentrations and temperatures. The Herschel-Bulkley model was employed to characterize flow behavior of BSG solutions at 0.1-1000 s À1 shear rate. The pseudoplasticity of BSG increased markedly with concentration. Flow behavior of 1% BSG indicated a higher viscosity of this gum at low shear rates compared to xanthan, konjac and guar gum at similar concentration. The activation energy of BSG quantified using an Arrhenius equation increased from 4.9 Â 10 3 to 8.0 Â 10 3 J mol À1 as concentration changed from 0.5% to 2% wt/ wt. This indicated a heat-resistant nature of BSG. Increasing the apparent viscosity of BSG as temperature increase from 60°C showed a sol-gel behavior of BSG based on dynamic oscillatory measurements. The static yield stress was obvious between shear rates 0.001-0.1 s À1 (9.98 Pa for 1% BSG at 20°C). The existence of the yield stress, high viscosity at low shear rates and pseudoplastic behavior of BSG make it a good stabilizer in some food formulations such as mayonnaise and salad dressing.
Rheologica Acta, 2020
In the current study, the interactions between egg white albumin (EWA; 0 and 4% w/v) and basil seed gum (BSG; 0 to 0.5% w/v) were investigated using the rheological analyses in a solution system. The Herschel-Bulkley model was able to efficiently describe the flow behavior data. Increasing BSG concentration resulted in a significant increase in the apparent viscosity and yield stress, besides a significant decrease in the flow behavior index. According to amplitude sweep data, the structural strength of the EWA-BSG mixtures improved with the increase in BSG concentration. Power-law model efficiently described the frequency dependence of the experimental mixtures. Overall, the rheological data confirmed some synergistic interactions between EWA and BSG in the case of the mixture solutions containing 4% EWA and 0.3% BSG. This information may be of substantial use where the mixtures of proteins and polysaccharides are used for the stabilization of various food products. Keywords Basil seed gum. Complex viscosity. Synergistic interactions. Flow behavior index. Rheological properties Highlights • Yield stress was highest in the mixture of 4% egg albumin and 0.5% basil seed gum. • Elastic-like gels were obtained in the case of higher concentrations of BSG. • Gel network was more temperature-dependent at higher concentrations of BSG.
Rheological and interfacial properties of basil seed gum modified with octenyl succinic anhydride
Food Hydrocolloids, 2019
This study aimed to evaluate rheological and interfacial properties of basil seed gum (BSG) esterified with octenyl succinic anhydride (OSA) at different OSA:BSG weight ratios (WRs) of 0, 0.01, and 0.03. The amounts of added OSA were analyzed by high performance liquid chromatography (HPLC) and ion mobility spectroscopy (IMS). The high correlation coefficient (R 2 ¼ 0.998) between the results of HPLC (0%, 0.277%, and 1.01%) and IMS (0%, 0.31%, and 0.97%), obtained at different WRs, indicated that IMS can be considered as an alternative analytical technique for HPLC to determine the extent of modification. The entropy (image information content) of scanning electron micrographs of lyophilized BSG was decreased after modification and attributed to relative disappearance of spherical particles and formation of a structure with higher integrity. A decrease in interfacial tension, an increase in contact angle and molecular weight, and more negative values of zeta-potential were recorded after modification. All dispersions showed shear-thinning behavior with an increase in apparent viscosity after modification. The first-order stress decay with a non-zero equilibrium stress was better than other models for predicting the thixotropic properties. The dilute solution properties were better fitted with slopebased models than intercept-based models. A dominant elastic behavior was observed in BSG dispersions and corresponding BSG-stabilized emulsions and improved after modification. The OSA-modified BSG exhibited an improvement in the emulsifying and foaming capacities and colloidal stability over time. Emulsions prepared with modified gums showed a smaller droplet size. OSA-modified BSG might be a good candidate for improving the long-term stability of emulsions.
Food Biophysics, 2020
The interactions between sodium caseinate (NaCas) and basil seed gum (BSG) in the presence of calcium chloride (CaCl 2) were investigated. The phase behavior of the mixed aqueous dispersions and their gels revealed a homogeneous mixture, obtained at the higher concentrations of both CaCl 2 and BSG. The Herschel-Bulkley model sufficiently fitted the flow behavior of the mixture solution data. Apparent viscosity increased significantly (p < 0.05) by increasing the concentration of BSG, where the addition of CaCl 2 had no significant effect on the viscosity of the samples (p > 0.05). Furthermore, there was an increase in thixotropy due to the higher concentrations of BSG and CaCl 2. Based on the frequency sweep test, at the low frequencies, a more gel-like behavior was observed in the case of the higher concentrations of either BSG or CaCl 2. The rheological and SEM data suggested that the stronger structure of NaCas-BSG gel in the presence of the higher concentrations of CaCl 2 was related to the induction of complex formation between the two biopolymers.