Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran.
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), PO Box, 91895-157.356, Mashhad, Iran.
Int J Biol Macromol. 2020 Apr 15;149:101-107. doi: 10.1016/j.ijbiomac.2020.01.170. Epub 2020 Jan 24.
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.
本文研究了不同浓度（0、0.1、0.5 和 1%w/w）的多种盐（NaCl、CaCl 和 KCl）对罗勒籽胶（BSG）流变学和功能性质的影响。BSG 产生了具有屈服应力的高粘度溶液，这是盐类型和浓度的函数。在所有样品中，由于盐改变了 BSG 链之间的静电相互作用，粘度降低。添加盐后，流动行为指数增加，表明存在盐时 BSG 的剪切稀化行为较弱，口感较差。BSG 的粘弹性受到添加盐的类型和浓度的强烈影响。较大的阳离子（Ca）比较小的阳离子（如 Na）具有更大的水合半径，因此更能屏蔽 BSG 链之间的静电相互作用。因此，二价盐会显著降低粘度和粘弹性。盐的添加提高了乳化能力，尤其是在高浓度盐的情况下。在 CaCl 和 KCl 的存在下，泡沫能力增加，提高了 BSG 的起泡能力。结果表明，不同类型的盐可以根据盐浓度改变或修饰 BSG 的流变学和功能性质。
