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

Food Hydrocolloids

Volumn 29, Issue 1, 2012, Pages 205-210

  Razavi, Seyed M A ^a   Moghaddam, Mohammadi T ^a   Emadzadeh, B ^b   Salehi, F ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b RESEARCH INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY RIFST   (Iran)

Author keywords

Hydrocolloid; Intrinsic viscosity; Ionic strength; Molecular weight; Salt; Temperature

Indexed keywords

CALCIUM CHLORIDE; IONIC STRENGTH; MOLECULAR WEIGHT; VISCOSITY;

DILUTE SOLUTION PROPERTIES; GUM SOLUTIONS; HUGGINS; HYDROCOLLOID; INTRINSIC VISCOSITY; SALT CONCENTRATION; SALT TYPES; SEED GUM; TEMPERATURE CONCENTRATION;

SODIUM CHLORIDE;

MACROSIPHUM; SALVIA;

EID: 84859327815     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.02.020     Document Type: Article

References (36)

1. Antoniou E., Themistou E., Srkar B., Tsianou M., Alexandridis P. Structure and dynamics of dextran in binary mixtures of a good and a bad solvent. Colloid and Polymer Science 2010, 288:1301-1312.
2. Bellissent-Funel M.C., Nasr S., Bosio L. X-ray and neutron scattering studies of the temperature and pressure dependence of the structure of liquid formamide. Journal of Chemical Physics 1997, 106:7913-7919.
3. Bostan A., Razavi S.M.A., Farhoosh R. Optimization of hydrocolloid extraction from wild sage seed (Salvia macrosiphon) using response surface methodology. International Journal of Food Properties 2010, 13(6):1380-1392.
4. Burkus Z., Temelli F. Determination of the molecular weight of barely β-glucan using intrinsic viscosity measurements. Carbohydrate Polymers 2003, 54:51-57.
5. Chou T.D., Kokini J.L. Rheological properties and conformation of tomato paste pectins, citrus, and apple pectins. Journal of Food Science 1987, 52:1658-1664.
6. Cui S.W. Food carbohydrates: Chemistry, physical properties, and applications 2005, Taylor and Francis, USA.
7. Doublier J.L., Launay B. Rheology of galactomannan solutions: comparative study of guar gum and locust bean gum. Journal of Texture Studies 1981, 12:151-172.
8. Goycoolea F.M., Morris E.R., Richardson R.K., Bell A.E. Solution rheology of mesquite gum in comparison with gum Arabic. Carbohydrate Polymers 1995, 27:37-45.
9. Hakem I.F., Boussaid A., Benchouk-Taleb H., Bockstaller M.R. Temperature, pressure, and isotope effects on the structure and properties of liquid water: a lattice approach. Journal of Chemical Physics 2007, 127:224106.
10. Higiro J., Herald T.J., Alavi S. Rheological study of xanthan and locust bean gum interaction in dilute solution. Food Research International 2006, 39:165-175.
11. Higiro J., Herald T.J., Alavi S., Bean S. Rheological study of xanthan and locust bean gum interaction in dilute solution: effect of salt. Food Research International 2007, 40:435-447.
12. Huggins M.L. The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration. Journal of the American Chemical Society 1942, 64:2716-2718.
13. Joseph R., Devi S., Rakshit A.K. Viscosity behavior of acrylonitrile-acrylate copolymer solutions in dimethyl formamide. Polymer International 1991, 26:89-92.
14. Khouryieh H.A., Herald T.J., Aramouni F., Alavi S. Influence of mixing temperature on xanthan conformation and interaction of xanthan-guar gum in dilute aqueous solutions. Food Research International 2006, 39:964-973.
15. Khouryieh H.A., Herald T.J., Aramouni F., Alavi S. Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: effect of salt concentration on the polymer interactions. Food Research International 2007, 40:883-893.
16. Kraemer E.O. Molecular weights of celluloses and cellulose derivatives. Industrial and Engineering Chemistry 1938, 30:1200-1203.
17. Launay B., Cuvelier G., Martinez-Reyes S. Viscosity of locust bean, guar and xanthan gum solutions in the Newtonian domain: a critical examination of the log ηsp - C[η] master curves. Carbohydrate Polymers 1997, 34:385-395.
18. Ma X., Pawlik M. Intrinsic viscosities and Huggins constants of guar gum in alkali metal chloride solutions. Carbohydrate Polymers 2007, 70:15-24.
19. McMillan D.E. A comparison of five methods for obtaining the intrinsic viscosity of bovine serum albumin. Biopolymers 1974, 13:1367-1371.
20. Morris E.R. Polysaccharide rheology and in mouth perception. Food polysaccharides and their applications 1995, 517-546. Marcel Dekker, New York. A.M. Stephen (Ed.).
21. Morris E.R., Cutler A.N., Ross-Murphy S.B., Ress D.A., Price J. Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate Polymers 1981, 1:5-21.
22. Mothe C.G., Rao M.A. Rheological behavior of aqueous dispersions of cashew gum and gum Arabic: effect of concentration and blending. Food Hydrocolloids 1999, 13:501-506.
23. Nwokocha L.M., Williams P.A. Isolation and rheological characterization of Mucuna flagellips seed gum. Food Hydrocolloids 2009, 23:1394-1397.
24. Pamies R., Hernandez Cifre J.G., Martinez M.C.L., Torr J.G. Determination of intrinsic viscosities of macromolecules and nanoparticles. Comparison of single-point and dilution procedures. Colloid and Polymer Science 2008, 286:1223-1231.
25. Razavi S.M.A., Bostan A., Rahbari R. Computer image analysis and physico-mechanical properties of wild sage seed (Salvia macrosiphon). International Journal of Food Properties 2010, 13(2):308-316.
26. Razavi S.M.A., Taheri H., Quinchia L.A. Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature. Food Hydrocolloids 2011, 25:451-458.
27. Razavi, S. M. A., Taheri, H., & Sunchez, R. Viscoelastic characterization of wild sage (Salvia macrosiphon) seed gum as a function of concentration. International Journal of Food Properties, in press.
28. Richardson P.H., Willmer J., Foster T.J. Dilute solution properties of guar and locust bean gum in sucrose solutions. Food Hydrocolloids 1998, 12:339-348.
29. Samavati V., Razavi S.H., Rezaei K.A., Aminifal M. Intrinsic viscosity of locust bean gum and sweeteners mixture in dilute solutions. EJEAFChe 2007, 6(3):1879-1889.
30. Sato A.C.K., Oliveira P.R., Cunha R.L. Rheology of mixed pectin solutions. Food Biophysics 2008, 3:100-109.
31. Simas-Tosin F.F., Barraza R.R., Petkowicz C.L.O., Silveira J.L.M., Sassaki G.L., Santos E.M.R. Rheological and structural characteristics of peach tree gum exudates. Food Hydrocolloids 2010, 24:486-493.
32. Somboonpanyakul P., Wang Q., Cui W., Barbut S., Jantawat P. Malva nut gum. (Part I): extraction and physicochemical characterization. Carbohydrate Polymers 2006, 64:247-253.
33. Tanglertpaibul T., Rao M.A. Intrinsic viscosity of tomato serum as affected by methods of determination and methods of processing concentrates. Journal of Food Science 1987, 52(6):1642-1688.
34. Vindo V.T.P., Sashidhar R.B., Suresh K.I., Rama Rao B., Vijaia Saradhi U.V.R., Prabhakar Rao T. Morphological, physico-chemical and structural characterization of gum kondagogu (Cochlospermum gossypium): a tree gum from India. Food Hydrocolloids 2008, 22:899-915.
35. Viturawong Y., Ackayutakan P., Suphantharika M. Gelatinization and rheological properties of rice starch/xanthan mixtures: effect of molecular weight of xanthan and different salts. Food Chemistry 2008, 111:106-114.
36. Walstra P. Physical chemistry of foods 2003, Marcel Dekker, Inc, New York, Basel, p. 160.