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, vol.42, 2022 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 42
  • Publication Date: 2022
  • Doi Number: 10.1590/fst.69620
  • Title of Journal : FOOD SCIENCE AND TECHNOLOGY
  • Keywords: rocket seed gum, sugar composition, rheology, FT-IR, FLOW BEHAVIOR, COMPOSITIONAL ANALYSIS, BETA-LACTOGLOBULIN, THIXOTROPY, PURIFICATION, OIL, HYDROCOLLOIDS, ASSOCIATION, EXTRACTION

Abstract

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.