The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimumbasilicum) seed gum.
Hydrocolloid interactions with solvent/cosolutes play a vital role in the resolution of their functional properties. Basil seed gum (BSG) is a plant-derived hydrocolloid which has been found many applications in food formulations as stabilizer, emulsifier, thickener and gelling agents. Sucrose and lactose are the most effective sugars in textural and sensorial properties of bakery and dairy products which adding them to solutions containing hydrocolloids can be helpful to approach a proper formula. In this paper, the effect of temperature (25-65°C), sucrose (10, 20, 30 and 40%) and lactose (5, 10 and 15%) were investigated through some molecular parameters of BSG. Results revealed high flexible chain (665.35), intrinsic viscosity (11.38 dl/g) and hydrogel content (73%) of BSG, which may be attributed to some extent by its high molecular weight (1.73×106Da). The density and intrinsic viscosity of BSG were diminished by growing temperature from 25 to 55°C. Among five models, which were applied to estimate intrinsic viscosity, Higiro-2 was the most suitable model at varying temperatures and cosolutes concentrations. The sugars showed a significant effect on the molecular parameters of BSG such as swollen specific volume, shape function, hydration parameter, and coil dimensions. The sugars showed more impact on the [η] of BSG and its molecular parameters than that of temperature. However, lactose had a more prominent effect on the BSG dimensions than that of sucrose, which can be related to its molecular conformation and spatial orientation. It is feasible to make a proper formula by BSG and explain some phenomena in its applications in food and pharmaceutical systems.
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box 91775-1163, Mashhad, Iran.
Seyed Elias
SE
Mirabolhassani
Department of Food Processing, Research Institute of Food Science and Technology (RIFST), P.O. Box 91735-147, Mashhad, Iran.
Ali
A
Rafe
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), P.O. Box 91775-1163, Mashhad, Iran. Electronic address: S.Razavi@um.ac.Ir.
Seyed M A
SM
Razavi
D002236:Carbohydrate Conformation; D007785:Lactose / Q000737:chemistry*; D018649:Ocimum basilicum / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D012996:Solutions; D013395:Sucrose / Q000737:chemistry*; D013696:Temperature; D014783:Viscosity
D053149:Plant Gums; D012996:Solutions; D013395:Sucrose; D007785:Lactose
Basil seed gum; Dilute solution; Hydrocolloid; Molecular parameters; Rheology; Shape factor