Physicochemical, molecular, emulsifying and rheological characterizations of sage (Salvia splendens) seed gum
| Autor: | Soo Young Seo, Yu-Ra Kang, Jin Hye Lee, Yoon Hyuk Chang, Yun-Kyung Lee |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Pectin Chemical Phenomena Chemical structure 02 engineering and technology Standard solution Polysaccharide Biochemistry 0404 agricultural biotechnology food Rheology Structural Biology Plant Gums Food Industry Food science Salvia Molecular Biology chemistry.chemical_classification Shear thinning Chemistry Viscosity Temperature 04 agricultural and veterinary sciences General Medicine Apparent viscosity 021001 nanoscience & nanotechnology 040401 food science Molecular Weight Emulsion Seeds Pectins Emulsions 0210 nano-technology |
| Zdroj: | International journal of biological macromolecules. 115 |
| ISSN: | 1879-0003 |
| Popis: | The objective was to investigate the physicochemical, molecular, rheological, and emulsifying properties of water soluble-sage seed gum (WSG). WSG mainly comprised galacturonic acid and xylose. FTIR and NMR analyses confirmed the presence of pectic polysaccharides in WSG. Additionally, the molecular weight of WSG was higher than that of pectin standard. Compared to pectin standard solutions, WSG solutions exhibited higher shear thinning behavior and higher values of apparent viscosity (ηa,100) and consistency index (K) in steady shear measurements. According to the results of frequency sweep test, the dynamic moduli (G′ and G″) for WSG solutions were increased with increasing frequency and concentration. The changes in dynamic moduli of WSG solutions as a function of aging time at 4 °C indicated that WSG could form a more rigid network than pectin standard. According to the results of temperature sweep test, the dynamic moduli of WSG solutions were higher than those of pectin standard solutions. Emulsion capacity and stability analyses indicated that WSG (58 and 56%, respectively) had better emulsifying properties than pectin standard (46 and 37%). In conclusion, compared to pectin standard, superior rheological and emulsifying properties observed in WSG might be related to higher molecular weight and protein content, respectively. |
| Databáze: | OpenAIRE |
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