Sarabi-Aghdam Vahideh, Hosseini-Parvar Seyed H, Motamedzadegan Ali, Razi Saeed Mirarab
Department of Food Science and Technology Sari Agricultural Sciences and Natural Resources University Sari Iran.
Fonterra Research & Development Centre Palmerston North New Zealand.
Food Sci Nutr. 2021 Feb 18;9(4):1881-1895. doi: 10.1002/fsn3.2148. eCollection 2021 Apr.
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI-BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel-Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly ( ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation may be attributed to depletion flocculation and thermodynamic incompatibility of WPI and BSG molecules. The results confirmed the occurrence of phase separation and weak-gel formation through mixtures, but the rate of gelation was more than the phase separation. In consequence, these results may open up new horizons in developing novel food products and delivery systems as well as utilizing as emulsifying, thickening and gelling agents in food and pharmaceutical industry.
许多食品配方同时包含蛋白质和多糖，这对食品体系的功能特性有贡献。在本研究中，通过相行为、稳态剪切流和小振幅振荡剪切试验（SAOS）研究了向乳清蛋白分离物（WPI）分散体中添加罗勒籽胶（BSG）的效果。WPI-BSG混合溶液的相行为取决于生物聚合物的初始浓度，而BSG的影响占主导地位。赫谢尔-巴克利模型很好地表征了三元混合物的流动行为。此外，随着BSG浓度的增加，表观粘度、触变性程度和粘弹性行为显著增强（˂.05）。温度扫描测量表明，随着BSG浓度的增加，WPI的胶凝温度降低。取决于BSG浓度的扫描电子显微镜（SEM）结果显示了蛋白质连续、双连续和多糖连续网络。相分离可能归因于WPI和BSG分子的耗尽絮凝和热力学不相容性。结果证实了通过混合物发生相分离和形成弱凝胶，但凝胶化速率大于相分离。因此，这些结果可能为开发新型食品和递送系统以及在食品和制药行业中用作乳化剂、增稠剂和胶凝剂开辟新的前景。
