Department of Food Science and Technology, Collage of Agriculture and Food Science, Ayattolah Amoli Branch, Islamic Azad University, Amol, Iran.
Department of Food Processing, Research Institute of Food Sciecne and Technology (RIFST), Mashhad, Iran.
J Sci Food Agric. 2021 Nov;101(14):5851-5860. doi: 10.1002/jsfa.11237. Epub 2021 Apr 18.
Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated.
The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure.
As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.
罗望子胶（BSG）是一种新型多糖，在食品工业中得到了广泛的应用。由于其增稠和乳化性能，它可用于搅打奶油。评价了 BSG 和κ-卡拉胶对搅打奶油结构流变关系的影响。
含 BSG 的奶油的粘度高于卡拉胶。罗望子胶具有增强奶油粘度的强大能力。流变学结果表明，BSG 改善了弹性模量的低频依赖性，对乳液的刚性有很强的影响。含 BSG 或κ-卡拉胶的奶油的断裂应变介于普通奶油和酸化酪蛋白稳定乳液泡沫之间。发现 BSG 的蛋白质片段可以吸附在油水界面上，形成拟凝胶网络，从而在搅打奶油中形成更强的分子蛋白质网络。微观结构研究表明，含κ-卡拉胶的搅打奶油表现出一些絮凝，这可能是由于未吸附的多糖或蛋白质引起的。相比之下，含 BSG 的奶油显示出更多的空隙，这些空隙通过脂肪含量的降低而大大减少，并增强了泡沫结构。
因此，蛋白质和多糖（BSG 和κ-卡拉胶）之间的协同相互作用可以促进交联网络的发展。事实上，由于其高亲水性，BSG 吸水，充当增稠剂，并在界面处与酪蛋白竞争，并被纳入搅打奶油中，为产品提供更理想的物理结构。© 2021 化学工业协会。
