Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization

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Kutlu G., AKÇİÇEK A., BOZKURT F., KARASU S., Tekin-Cakmak Z. H.

FOOD SCIENCE AND TECHNOLOGY, cilt.42, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1590/fst.69620
  • Dergi Adı: FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: rocket seed gum, sugar composition, rheology, FT-IR, FLOW BEHAVIOR, COMPOSITIONAL ANALYSIS, BETA-LACTOGLOBULIN, THIXOTROPY, PURIFICATION, OIL, HYDROCOLLOIDS, ASSOCIATION, EXTRACTION
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

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.s(n) 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.