Dilute solution properties of wild sage (Salvia macrosiphon) seed gum

In this paper, the effect of salt type (sodium and calcium chlorides), salt concentration (0, 0.5, 20 and 50mM) and temperature (20, 30 and 40°C) on the properties of dilute sage seed gum (SSG) solutions were investigated. SSG was evaluated for intrinsic viscosity by various models i.e. Huggins, Kra...

Full description

Saved in:
Bibliographic Details
Published in:Food hydrocolloids 2012-10, Vol.29 (1), p.205-210
Main Authors: Razavi, Seyed M.A., Moghaddam, T. Mohammadi, Emadzadeh, B., Salehi, F.
Format: Article
Language:English
Subjects:
Aroma and flavouring agent industries
Biological and medical sciences
Food additives
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Hydrocolloid
Intrinsic viscosity
Ionic strength
Molecular weight
Salt
Temperature
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this paper, the effect of salt type (sodium and calcium chlorides), salt concentration (0, 0.5, 20 and 50mM) and temperature (20, 30 and 40°C) on the properties of dilute sage seed gum (SSG) solutions were investigated. SSG was evaluated for intrinsic viscosity by various models i.e. Huggins, Kraemer, Higiro and Tanglertpaibul and Rao equations. The results showed that the Tanglertpaibul & Rao and Higiro equations were chosen as the best models for intrinsic viscosity determination of SSG at different temperatures and salts concentrations, respectively. The increase in ionic strength of the NaCl and CaCl2 from 0 to 0.5mM caused increase in intrinsic viscosity, but increasing the temperature from 20 to 40°C and salts concentrations from 0.5 to 50mM decreased the intrinsic viscosity. Divalent ions from CaCl2 showed a more pronounced effect on the intrinsic viscosity compared with monovalent ions from NaCl. SSG solutions at all temperatures and salts concentrations were in the dilute domain. The weight-average molecular weight of sage seed gum was obtained as 1.5×106Da.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2012.02.020