Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum)

Document Type : Research Article

Authors

Mohammad Ali Hesarinejad 1
Seyed Mohammad Ali Razavi 2
Arash Koocheki 2

1 Research Institute of Food Science and Technology

2 Ferdowsi University of Mashhad

https://doi.org/10.22067/ifstrj.v1394i2.38724
Abstract
In this study, dynamic rheological, structural and thermal properties of Alyssum homolocarpum seed gum (AHSG) were investigated as a function of concentration (1.5, 2, 2.5 and 3% w/v) and temperature (5–85 °C). The effects of heating/cooling rate on the rheology of AHSGs were studied using small amplitude dynamic oscillatory shear (SAOS). The LVE of this gum were observed at more than 1% strain. The elastic component was always higher than the viscous one. Mechanical spectra of these gum solutions were obtained by frequency sweep measurement classified into that of weak gels because G’ was larger than G” throughout the tested frequency range. The complex modulus has linear relationship with the frequency. The gums showed dependency behaviour as a function of temperature in the range of 5-85oC. The moduli were dependent on gum concentration. They were shown that strength of AHSG at cooling step was more than heating step. AHSG at concentrations above 2.5% was formed gel and its gel was irreversible. Gel formation temperature increased with increasing concentration. FT-IR spectra to understanding their functional groups were recorded in the transmittance mode.

Keywords

Alyssum homolocarpum seed gum
Dynamic rheological
Gel
Viscoelastic
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Iranian Food Science and Technology Research Journal
Volume 11, Issue 2 - Serial Number 32
May and June 2015
Pages 116-128

  • Receive Date 06 November 2012
  • Accept Date 22 April 2013
  • First Publish Date 22 May 2015

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