title: Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties.
abstract: Cress seed gum (CSG) was fractionated using stepwise extraction with water, yielding three fractions (F1, F2, F3) whose average molecular weights ranged from 863 to 1080kDa. The chemical composition (monosaccharide, ash, moisture, CHN and uronic acid contents) and molecular weight of the fractions varied significantly. Generally, the major identical peaks of FT-IR spectra for three fractions and whole cress seed gum were similar. The results of DSC and TGA indicated that F3 had the highest thermal stability and considering the initial decomposition temperature, the decreasing order of thermal stability was F3>F2>F1. Cress seed gum and its fractions exhibited non-Newtonian shear thinning behavior which the Herschel-Bulkley model was successfully described the steady shear flow behavior of samples, and apparent viscosity followed the order of F3>F2>F1. F3 exhibited the best surface tension reducing ability compared to other fractions and CSG. All the samples had good emulsifying capability (>97%) and stability (>96%). The emulsion capacity increased slightly along the series of F1, F2 and F3, whereas, emulsion stability decreased along the same series. CSG and F3 showed the highest and the lowest foaming capacity and stability, respectively.
authors.affiliation: Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.
authors.forename: Somayeh
authors.initials: S
authors.lastname: Razmkhah
authors.affiliation: Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran. Electronic address: sma_razavi@yahoo.com.
authors.forename: Seyed Mohammad Ali
authors.initials: SM
authors.lastname: Razavi
authors.affiliation: Department of Food Science, Faculty of Nutrition Sciences, Shahid Beheshti University of Medical Sciences, Iran.
authors.forename: Mohammad Amin
authors.initials: MA
authors.lastname: Mohammadifar
authors.affiliation: Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.
authors.forename: Arash
authors.initials: A
authors.lastname: Koocheki
authors.affiliation: Department of Chemical and Biochemical Engineering, Technical University of Denmark, Søltoft Plads, Building 229 - 2800 Kgs, Lyngby, Denmark.
authors.forename: Marcel Tutor
authors.initials: MT
authors.lastname: Ale
mesh_terms: D031220:Lepidium sativum / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry / Q000302:isolation & purification; D012639:Seeds / Q000737:chemistry*; D013696:Temperature; D014574:Uronic Acids / Q000737:chemistry; D014783:Viscosity; D014867:Water / Q000737:chemistry
chemical_list: D053149:Plant Gums; D014574:Uronic Acids; D014867:Water
keywords: Composition; Fractionation; Functional properties; Hydrocolloid; Surface tension; Thermal properties