Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions

Document Type : Research Article-en

Authors

• Mohammad Ali Hesarinejad ¹
• Seyed Mohammad Ali Razavi ¹
• Arash Koocheki ¹
• Mohammad Amin Mohammadifar ²

¹ Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

² Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.

https://doi.org/10.22067/ifstrj.v1396i0.59095

Abstract

Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum seed gum (AHSG), in presence of sucrose and lactose. The model of Tanglertpaibul & Rao was selected as the best model for the estimation of the intrinsic viscosity. It was shown that except for water, the solutions of sucrose and lactose are poor solvents for AHSG as indicated by a decrease in intrinsic viscosity, swollen specific volume, shape function, and coil dimensions. As the sucrose and lactose concentrations increased, the coil radius decreased. The reduction in the shape and swollen volume parameters in the presence of sucrose and lactose as compared to the sugar-free solution indicated the negative effect of the opted sugars on the molecular volume of the gum. Evaluations of the dilute solution properties of the gum in sucrose and lactose solutions revealed that the existence of a conformation tending to ellipsoidal shape and the probability of the conformation of random coil with no molecular entanglements in AHSG solutions.

Keywords

• Alyssum homolocarpum
• intrinsic viscosity
• lactose
• sucrose

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