Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum.

In this paper, the influence of a variety of salts (NaCl, CaCl, and KCl) at different concentrations (0, 0.1, 0.5 and 1% w/w) on rheological and functional properties of basil seed gum (BSG) were investigated. BSG produced a high viscosity solution with yield stress, which was a function of salt type and concentration. In all samples, viscosity decreased as the electrostatic interactions between the BSG chains altered by salts. Flow behavior index increased by salt addition, which shows BSG had weaker shear-thinning behavior and worse mouthfeel in the presence of salts. The viscoelasticity of BSG strongly influenced by the addition of salt type as well as concentration. Larger cations (Ca) shield the electrostatic interaction between BSG chains more strongly compared to smaller cations as they have larger hydrated radius. As a result divalent salts decreased the viscosity and viscoelasticity more significantly. Emulsion capacity improved by salts addition, especially at high concentrations of salts. The foam capacity increased in the presence of CaCl and KCl increased foaming capacity of BSG. The results suggest that the addition of the different types of salt can alter or modify the rheological and functional properties of BSG, depending on the salt concentration.