New studies on basil (Ocimum bacilicum L.) seed gum: Part II-Emulsifying and foaming characterization.
BSG is composed of two major fractions with different molecular weight: PER-BSG (5980kgmol(-1)) and SUPER-BSG (1045kgmol(-1)). In the present work, the emulsifying and foaming properties of BSG and its fractions were investigated as a function of molecular weight, chain flexibility and physicochemical features (protein and acid uronic content). BSG prevented creaming of emulsion for 4 weeks. This high stabilization may be related to formation a solid-like structure and viscoelastic film of BSG around oil droplets which protected oil droplets against aggregation. The low molecular weight fraction (SUPER-BSG) created more stable emulsion than high molecular weight fraction (PER-BSG). The foam capacity and stability of albumin solution increased by adding BSG. The highest foam stability was observed at the highest gum concentration (0.3% w/v). Removing protein moieties of BSG led to emulsion and foam stabilization properties of BSG weakened, which presents the importance of protein in emulsifying and foaming properties of BSG.
Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.
Sara
S
Naji-Tabasi
Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran. Electronic address: s.razavi@um.ac.ir.
Seyed Mohammad Ali
SM
Razavi
D004655:Emulsions; D008970:Molecular Weight; D018649:Ocimum basilicum / Q000737:chemistry*; D010316:Particle Size; D053149:Plant Gums / Q000737:chemistry*; D010940:Plant Proteins / Q000032:analysis; D012212:Rheology; D012639:Seeds / Q000737:chemistry*; D000069453:Ultrasonic Waves
D004655:Emulsions; D053149:Plant Gums; D010940:Plant Proteins
Fractionation; Molecular weight; Protein moiety; Rheology; Seed mucilage; Surface activity