Abstract
This study aimed to determine the physicochemical and rheological characterization of Rocket seed gum (RSG) as a plant-based natural gum. Moisture, ash, protein, monosaccharide composition, and pH value were determined. Mannose and galactose were the main monosaccharides with a ratio of (mannose/galactose) 1.52. The absorptions at wavenumber 2855 cm-1 and 2922 cm-1 indicate the presence of galactose and arabinose. RSG showed shear-thinning flow behavior at all concentrations. The K value of the RSG ranged between 0.24 and 6.31 Pa.sn and significantly increased with increased gum concentration. Hysteresis area was found 11.53-183.23 and increased with increasing gum concentration. The percentage recovery for the G′ was significantly affected by gum concentrations and found as 42.54-81.20. RSG showed a solid-like structure, the storage modulus (G′) was higher than the loss modulus (G′′) in all frequency range. G′ and G′′ value increased with increased RSG concentration. The physicochemical and rheological characterization indicated that RSG could be evaluated as thickeners and gelling agents in the food industry.
Highlights
Gums are complex polysaccharides with high molecular weight and lots of hydrophilic groups that dissolve in water providing viscosity to aqueous systems (Dabestani et al, 2018)
0.2% concentrations of the Rocket seed gum (RSG) solutions’ concentrations higher tend to recover than the other concentrations. These results indicated that RSG solutions could be used in the food industry due to providing structural recovery advantages during food process conditions like pumping and filling (Wang et al, 2019)
After the rearrangement of the molecule, complex viscosity of the RSG solutions decreased. These results showed that RSG solutions could be utilized as a good stabilizer and thickener in the food industry (Hesarinejad et al, 2014)
Summary
Gums are complex polysaccharides with high molecular weight and lots of hydrophilic groups that dissolve in water providing viscosity to aqueous systems (Dabestani et al, 2018). New plant-based gum obtained from different seeds such as flaxseed, white mustard seed, yellow mustard seed, fenugreek seed, sage seed, and cress seed has been introduced by researchers in the last years (Balke & Diosady, 2000; Brummer et al, 2003; Cui et al, 1993; Cui et al, 1994; Karazhiyan et al, 2009). Functional, and rheological properties of a new gum source is useful for the evaluation of gum’s behavior in a large number of food products and their processing (Koocheki & Razavi, 2009). The difference in the monosaccharide compositions of gums affects the rheological properties and solubility of gums. The monosaccharide compositions should be determined in the evaluation of rheological properties and solubility
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