Food Hydrocolloids, ( ISI ), Volume (35), No (3), Year (2014-3) , Pages (100-105)

Title : ( Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars )

Authors: Fataneh Behrouzian , Seyed Mohammad Ali Razavi , Hojjat Karazhiyan ,

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Intrinsic viscosity of the hydrocolloids in different solvent/cosolute systems provides deep insight on the fundamental molecular properties of biopolymers in food systems. In this research, the influence of some salts and sugars were investigated on intrinsic viscosity ([η]) of cress seed gum (CSG) as a new potential source of hydrocolloid. The concentration range of the additives were 0-40% w/w, 0-15% w/w, 0-100 mM and 0-15 mM for sucrose, lactose, NaCl, and CaCl2, respectively. Various models i.e. Huggins, Kraemer, Tanglertpaibul-Rao, and Higiro were used to estimate the intrinsic viscosity. The polyelectrolyte behavior of the CSG is confirmed by the decrease of [η] with addition of salts. The addition of sucrose and lactose was shown to initially decrease the intrinsic viscosity, possibly due to either a reduction in solvent quality or a reduction in polymer/polymer association, followed by an increase in [η] at higher concentrations. Berry number and the slope of master curve demonstrated that CSG samples in all salt and sugar concentrations were in dilute domain without entanglement occurrence. The exponent b (slope of power-law model) also revealed that CGS samples had the conformation between random coil and rigid rod; however selected salts and sugars changed slightly the CSG conformation to random coil.


Hydrocolloid; Galactomannan; Intrinsic viscosity; Rheology
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author = {Behrouzian, Fataneh and Razavi, Seyed Mohammad Ali and Hojjat Karazhiyan},
title = {Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars},
journal = {Food Hydrocolloids},
year = {2014},
volume = {35},
number = {3},
month = {March},
issn = {0268-005X},
pages = {100--105},
numpages = {5},
keywords = {Hydrocolloid; Galactomannan; Intrinsic viscosity; Rheology},


%0 Journal Article
%T Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars
%A Behrouzian, Fataneh
%A Razavi, Seyed Mohammad Ali
%A Hojjat Karazhiyan
%J Food Hydrocolloids
%@ 0268-005X
%D 2014