Yousefi A R, Razavi Seyed M A, Khodabakhsh Aghdam S H
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran.
Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran.
Int J Biol Macromol. 2014 Jun;67:246-53. doi: 10.1016/j.ijbiomac.2014.03.026. Epub 2014 Mar 25.
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.
