title: Influence of temperature, mono- and divalent cations on dilute solution properties of sage seed gum.
abstract: The functional properties of food hydrocolloids are remarkably affected by the quality of solvent/cosolutes and temperature in a food system. In this paper, dilute solution properties of sage seed gum (SSG) as a function of salt type (NaCl, KCl, MgCl2 and CaCl2), salt concentration (10, 50, 100 and 200mM) and temperature (25, 45 and 65°C) were investigated. Among various models, Higiro model showed a higher performance to determine intrinsic viscosity of SSG at all temperatures and cosolutes. From 25 to 65°C for every 20°C rise in temperature, intrinsic viscosity decreased about 18.99 and 63.86%, respectively. The divalent cations had more reduction effect on intrinsic viscosity than monovalet cations. More flexibility of SSG in monovalent salts solutions compared with divalent ones was observed. A high value for activation energy (2.53×10(7)J/kgmol) and chain flexibility (3046.45) of SSG was obtained, which was higher than many hydrocolloids. The shape factor of SSG macromolecules at 25-65°C was an oblate or prolate and for all used cosolutes, the shape was roughly found to be ellipsoidal.
authors.affiliation: Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran.
authors.forename: A R
authors.initials: AR
authors.lastname: Yousefi
authors.affiliation: Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran. Electronic address: s.razavi@um.ac.ir.
authors.forename: Seyed M A
authors.initials: SM
authors.lastname: Razavi
authors.affiliation: Department of Chemical Engineering, Ferdowsi University of Mashhad (FUM), PO Box 91775-1111, Mashhad, Iran.
authors.forename: S H
authors.initials: SH
authors.lastname: Khodabakhsh Aghdam
mesh_terms: D002413:Cations, Divalent; D006170:Gum Arabic / Q000737:chemistry*; D012212:Rheology; D027543:Salvia officinalis / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry; D012996:Solutions / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity
chemical_list: D002413:Cations, Divalent; D012996:Solutions; D006170:Gum Arabic
keywords: Chain flexibility; Chain stiffness; Hydrocolloid; Intrinsic viscosity; Salt; temperature