Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties.
The objective of this study was to investigate the effect of various temperatures (25-65°C) on some dilute solution properties of Alyssum homolocarpum seed gum (AHSG) as a novel potential source of hydrocolloid. Monosaccharide composition, FTIR analysis and molecular parameters were determined to provide more structural information. The results indicated that AHSG had a low molecular weight (3.66×10(5)Da), medium intrinsic viscosity (18.34dl/g) at 25°C, relatively flexible chain with a chain flexibility parameter of 618.54, and activation energy of 0.51×10(7)J/kgmol. With rise in temperature from 25 to 55°C, the intrinsic viscosity decreased as well as coil radius and volume of AHSG. The shape factor of AHSG macromolecule was spherical at all temperatures. The electrostatic interaction and particle size of AHSG solution were -25.81mV (at neutral pH) and 225.36nm, respectively. The results revealed that AHSG had high total sugar content (85.33%), small amount of uronic acids (5.63%) and it is likely a galactan-type polysaccharide. The FTIR spectra showed that AHSG behaved like a typical polyelectrolyte because of the presence of carboxyl and hydroxyl groups.
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Khorasan, Iran.
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MA
Hesarinejad
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Khorasan, Iran. Electronic address: s.razavi@um.ac.ir.
Seyed M A
SM
Razavi
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Khorasan, Iran.
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A
Koocheki
D019607:Brassicaceae / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry; D008970:Molecular Weight; D053149:Plant Gums / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D017550:Spectroscopy, Fourier Transform Infrared; D013696:Temperature; D014783:Viscosity
D002241:Carbohydrates; D053149:Plant Gums
FTIR; Hydrocolloid; Molecular characteristics; Sugar composition; Viscosity