Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

Food Hydrocolloids

Volumn 28, Issue 1, 2012, Pages 75-81

  Naji, Sara ^a,b   Razavi, Seyed M A ^a   Karazhiyan, Hojjat ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Functional properties; Hydrocolloid; Rheology; Thermal treatment

Indexed keywords

LEPIDIUM SATIVUM;

EID: 84255188986     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2011.11.012     Document Type: Article

References (42)

1. Razavi, S. M. A., Farhoosh, R., Bostan, A. (2007). Functional properties of hydrocolloid extract of some domestic Iranian seeds, Research project No. 1475, Unpublished report, Ferdowsi University of Mashhad, Iran.
2. Balerin C., Aymard P., Ducept F., Vaslin S., Cuvelier G. Effect of formulation and processing factors on the properties of liquid food foams. Journal of Food Engineering 2007, 78:802-809.
3. Berski W., Ptaszek A., Ptaszek P., Ziobro R., Kowalski G., Grzesik M., et al. Pasting and rheological properties of oat starch and its derivatives. Carbohydrate Polymers 2011, 83:665-671.
4. Bourne M.C. Food texture and viscosity: Concept and measurement 2002, Academic Press, New York, p. 78.
5. Buff R.A., Reineccius G.A., Oehlert W.O. Influence of time-temperature treatment on the emulsifying properties of gum acacia in beverage emulsion. Journal of Food Engineering 2002, 51:341-345.
6. Dickinson E. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids 2003, 17:25-39.
7. Dickinson E. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocolloids 2009, 23:1473-1482.
8. Freitas F., Alves V.D., Carvalheira M., Costa N., Oliveira R., Reis M.A., et al. Emulsifying behavior and rheological properties of extracellular polysacharude produced by psedomonas oleovorans grown on glycerol byproduct. Carbohydrate Polymers 2009, 78(3):549-556.
9. García-Ochoa F., Santos V.E., Casas J.A., Gómeza E. Xanthan gum: production, recovery, and properties. Biotechnology Advances 2000, 18:549-579.
10. Garti N., Slavin Y., Aserin A. Surface and emulsification properties of a new gum extracted from Portulaca oleracea L. Food Hydrocolloids 1999, 13:141-155.
11. Glicksman M. Food hydrocolloids 1982, Vols: 1-3. CRC Press, Florida.
12. Halmos A.L., Tiu C. Liquid foodstuffs exhibiting yield stress and shear degradability. Journal of Texture Studies 1981, 12:39-46.
13. Imeson A. Food stabilizers, thickeners and gelling agents 2010, Willey-Blackwell.
14. Kök M.S., Hill S.E., Mitchell J.R. A comparison of the rheological behavior of crude and refined locust bean gum preparations during thermal processing. Carbohydrate Polymers 1999, 38:261-265.
15. Karazhiyan H., Razavi S.M.A., Phillips G.O., Fang Y., Al-Assaf S., Nishinari K., et al. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids 2009, 23:2062-2068.
16. Karazhiyan H., Razavi S.M.A., Phillips G.O., Fang Y., Al-Assaf S., Nishinari K. Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum. International Journal of Food Science and Technology 2011, 46:1066-1072.
17. Karazhiyan H., Razavi S.M.A., Phillips G.O. Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocolloids 2011, 25:915-920.
18. Katzbauer B. Properties and applications of xanthan gum. Polymer Degradation and Stability 1998, 59:81-84.
19. Koocheki A., Razavi S.M.A. Effect of concentration and temperature on flow properties of Alyssum homolocarpum seed gum solutions: assessment of time dependency and thixotropy. Food Biophysics 2009, 4:353-364.
20. Krstonošik V., Dokić L., Dokić P., Dapčević T. Effects of xanthan gum on apolyoxyethylene (20) sorbitan monooleate. Food Hydrocolloids 2009, 23:2212-2218.
21. Lachke A. Xanthan - a versatile gum. Resonance 2004, 9:25-33.
22. Lee H.C., Brant D.A. Rheology of concentrated isotropic and anisotropic xanthan solutions. 1. A rod like low molecular weight sample. Macromolecules 2002, 35:2212-2222.
23. Makri E.A., Doxastakis G.I. Study of emulsions stabilized with Phaseoluse vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum. Food Hydrocolloids 2006, 20:1141-1152.
24. Marcotte M., Taherian A.R., Ramaswamy H.S. Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Hydrocollodis 2001, 34:695-703.
25. Marinova K.G., Basheva E.S., Nenova B., Temelska M., Mirarefi A.Y., Campbell B., et al. Physico-chemical factors controlling the foamability and foam stability of milk proteins: sodium caseinate and whey protein concentrates. Food Hydrocolloids 2009, 23:1864-1876.
26. Miquelim J.N., Lannes S.C.S., Mezzenga R. pH influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids 2010, 24:398-405.
27. Rao M.A., Walter R.H., Cooley H.J. Effect of heat treatment on the flow properties of aqueous guar gum and sodium carboxymethylcellulose (CMC) solutions. Journal of Food Science 1981, 46:896-899.
28. Razavi S.M.A., Karazhiyan H. Flow properties and thixotropy of selected hydrocolloids: experimental and modeling studies. Food Hydrocolloids 2009, 23:908-912.
29. Ross-Murphy S.B. Structure-property relationships in food biopolymer gels and solutions. Journal of Rheology 1995, 39:1451-1463.
30. Sciarini L.S., Maldonado F., Ribotta P.D., Perez G.T., Leon A.E. Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids 2009, 23:306-313.
31. Sedlmeyer F., Kulozik U. Impact of process conditions on the rheological detectable structure of UHT treated milk protein-carrageenan systems. Food Hydrocolloids 2006, 21:756-764.
32. Song K.W., Kim Y.S., Chang G.S. Rheology of concentrated xanthan gum solutions: steady shear flow behavior. Fibers and Polymers 2006, 7(2):129-138.
33. Steffe J.F. Rheological methods in food process engineering 1996, Freeman Press, Michigan. 2nd ed.
34. Sworn G. Xanthan gum. Handbook of hydrocolloids 2000, 103-115. Woodhead Publishing, Cambridge. G.O. Phillips, P.A. Williams (Eds.).
35. Szczesniak A.S., Farkas E. Objective characterization of the mouth feel of gum solutions. Journal of Food Science 1962, 27:381-385.
36. Tárrega A., Durán L., Costell E. Flow behaviour of semi-solid dairy desserts. Effect of temperature. International Dairy Journal 2004, 14:345-353.
37. Taherian A.R., Fustier P., Ramaswamy H.S. Effects of added weighting agent and xanthan gum on stability and rheological properties of beverage cloud emulsions formulated using modified starch. Journal of Food Process Engineering 2007, 30:204-224.
38. Wang Y., Li D., Wang L.J., Li S.J., Adhikari B. Effects of drying methods on the functional properties of flaxseed gum powders. Carbohydrate Polymers 2010, 81:128-133.
39. Williams P.A., Phillips G.O. Introduction to food hydrocolloids. Handbook of hydrocolloids 2000, CRC Press, New York. G.O. Phillips, P.A. Williams (Eds.).
40. Yamamoto F., Cunha R.L. Acid gelation of gellan: effect of final pH and heat treatment conditions. Carbohydrate Polymers 2007, 68:517-527.
41. Yamazaki E., Kurita O., Matsumura Y. High viscosity of hydrocolloid from leaves of Corchorus olitorius L. Food Hydrocolloids 2009, 23:655-660.
42. Ye A., Singh H. Heat stability of oil-in-water emulsions formed with intact or hydrolysed whey proteins: influence of polysaccharides. Food Hydrocolloids 2006, 20:269-276.