In this paper, the effect of salt type (sodium and calcium chlorides), salt concentration (0, 0.5, 20 and 50 mM) and temperature (20, 30 and 40 °C) on the properties of dilute sage seed gum (SSG) solutions were investigated. SSG was evaluated for intrinsic viscosity by various models i.e. Huggins, Kraemer, Higiro and Tanglertpaibul and Rao equations. The results showed that the Tanglertpaibul & Rao and Higiro equations were chosen as the best models for intrinsic viscosity determination of SSG at different temperatures and salts concentrations, respectively. The increase in ionic strength of the NaCl and CaCl2 from 0 to 0.5 mM caused increase in intrinsic viscosity, but increasing the temperature from 20 to 40 °C and salts concentrations from 0.5 to 50 mM decreased the intrinsic viscosity. Divalent ions from CaCl2 showed a more pronounced effect on the intrinsic viscosity compared with monovalent ions from NaCl. SSG solutions at all temperatures and salts concentrations were in the dilute domain. The weight-average molecular weight of sage seed gum was obtained as 1.5106 Da.

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