Study on the effects of sucrose and lactose on the rheological properties of Alyssum homolocarpum seed gum in dilute solutions

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 13, Issue 6 - Serial Number 48, January and February 2018, Pages 144-155   

Document Type: Research Article-en

DOI: 10.22067/ifstrj.v1396i0.59095

Authors

Mohammad Ali Hesarinejad¹; Seyed Mohammad Ali Razavi^{* 1}; Arash Koocheki¹; Mohammad Amin Mohammadifar²

¹Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.

²Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.

Abstract

Nowadays, demands for hydrocolloids which improve the rheological properties of foods as well as retain their properties under the influence of food additives have increased. In this study, dilute solution properties were employed to understand the molecular and conformational properties of Alyssum homolocarpum seed gum (AHSG), in presence of sucrose and lactose. The model of Tanglertpaibul & Rao was selected as the best model for the estimation of the intrinsic viscosity. It was shown that except for water, the solutions of sucrose and lactose are poor solvents for AHSG as indicated by a decrease in intrinsic viscosity, swollen specific volume, shape function, and coil dimensions. As the sucrose and lactose concentrations increased, the coil radius decreased. The reduction in the shape and swollen volume parameters in the presence of sucrose and lactose as compared to the sugar-free solution indicated the negative effect of the opted sugars on the molecular volume of the gum. Evaluations of the dilute solution properties of the gum in sucrose and lactose solutions revealed that the existence of a conformation tending to ellipsoidal shape and the probability of the conformation of random coil with no molecular entanglements in AHSG solutions.

Keywords

Alyssum homolocarpum; intrinsic viscosity; lactose; sucrose

References

Amin, G.H., 2005. Medicinal Plants of Iran, first ed. Tehran University Publication, Tehran, Iran, p. 106 (in Persian language).

Antoniou, E., Themistou, E., Sarkar, B., Tsianou, M., & Alexandridis, P. 2010. Structure and dynamics of dextran in binary mixtures of a good and a bad solvent. Colloid and Polymer Science, 288(12-13), 1301-1312.

Behrouzian, F., Razavi, S. M., & Karazhiyan, H. 2014. Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars. Food Hydrocolloids, 35, 100-105.

Bohdanecky, M., & Kovar, J. 1982. Viscosity of polymer solutions. Elsevier Scientific Pub. Co..

Bostan, A., Razavi, S. M. A., & Farhoosh, R. 2010. Optimization of hydrocolloid extraction from wild sage seed (Salvia macrosiphon) using response surface methodology. International Journal of Food Properties, 13(6), 1380-1392.

Chen, T. S., and Joslyn, M. A. 1967. The effect of sugars on viscosity of pectin solutions,1. Comparison of corn sirup with sucrose solutions. Journal of colloid and interface soience, 23:399-406.

Elfak, A. M., Pass, G., & Morley, R. G. 1977. The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars.Journal of the Science of Food and Agriculture, 28(10), 895-899.

Grimm, A., Krüger, E., & Burchard, W. 1995. Solution properties of β-D-(1, 3)(1, 4)-glucan isolated from beer. Carbohydrate Polymers, 27(3), 205-214.

Hesarinejad, M.A., Koocheki, A., Razavi, S.M.A. 2015a. The viscoelastic and thermal properties of Qodume shirazi seed gum (Alyssum homolocarpum). Iranian Food Science and Technology Research Journal, 11(2): 116-128. (Abstract in English).

Hesarinejad, M.A., Koocheki, A., Razavi, S.M.A. 2015b. Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties. International journal of biological macromolecules, 81, 418-426.

Higiro, J., Herald, T. J., & Alavi, S. 2006. Rheological study of xanthan and locust bean gum interaction in dilute solution. Food Research International, 39(2), 165-175.

Higiro, J., Herald, T.J., Alavi, S., and Bean, S. 2007. Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt, Food Research International, 40:435-447.

Huggins, M. L. 1942. The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration. Journal of the American Chemical Society, 64(11), 2716-2718.

Irani, M., Razavi, S.M.A., Abdel-Aal, El-Sayed M., Hucl, P. and Patterson, C. A., 2016, Dilute solution properties of canary seed (Phalaris canariensis) starch in comparison to wheat starch, International Journal of Biological Macromolecules, 87, 123-129.

Joseph, R., Devi, S., & Rakshit, A. K. 1991. Viscosity behaviour of acrylonitrile‐acrylate copolymer solutions in dimethyl formamide. Polymer international, 26(2), 89-92.

Kasaai, M. R., Charlet, G., & Arul, J. 2000. Master curve for concentration dependence of semi-dilute solution viscosity of chitosan homologues: the Martin equation. Food Research International, 33, 63-67.

Koocheki, A., Kadkhodaee, R., Mortazavi, S. A., Shahidi, F., & Taherian, A. R. 2009a. Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound. Food Hydrocolloids, 23(8), 2416-2424.

Koocheki, A., Mortazavi, S. A., Shahidi, F., Razavi, S. M. A., and Taherian, A. R. 2009b. Rheological properties of mucilage extracted from Alyssum homalocarpum seed as a new source of thickening agent. Journal of Food Engineering, 91: 490-496.

Koocheki, A., Mortazavi, S. A., Shahidi, F., Razavi, S. M. A., Kadkhodaee, R., & Milani, J. 2010. Optimization of mucilage extraction from Qodume shirazi seed (Alyssum homolocarpum) using response surface methodology. Journal of Food Process Engineering, 33, 861–882.

Koocheki, A., Shahidi, F., Mortazavi, S.A., Karimi, M., & Milani, E. 2011. Effect of Qodume Shirazi (Alyssum Homolocarpum) seed and xanthan gum on rheological properties of wheat flour dough and quality of bread. Iranian Food Science and Technology Research Journal. 7(1): 9-16. (Abstract in English)

Koocheki, A., & Kadkhodaee, R. (2011). Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions. Food Hydrocolloids, 25(5), 1149-1157.

Koocheki, A., & Razavi, S. M. 2009. Effect of concentration and temperature on flow properties of Alyssum homolocarpum seed gum solutions: assessment of time dependency and thixotropy. Food Biophysics, 4(4), 353-364.

Kraemer, E. O. 1938. Molecular weights of celluloses and cellulose derivates. Industrial & Engineering Chemistry, 30(10), 1200-1203.

Lai, L. S., & Chiang, H. F. 2002. Rheology of decolorized hsian-tsao leaf gum in the dilute domain. Food Hydrocolloids, 16(5), 427-440.

Lai, L. S., Tung, J., & Lin, P. S. 2000. Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum. Food Hydrocolloids, 14(4), 287-294.

Lapasin, R. and Pricl, S., 1995. Rheology of Industrial Polysaccharides: Theory and Applications (Eds). Glasgow, Blackie Academic and Professional, pp. 250-494.

Launay, B., Doublier, J. R., and Cuvelier, G. 1986. Flow properties of aqueous solution and dispersion of polysaccharides. In Mitchell, J. R., Ledward, D. A. (eds), Functional Properties of Food Macromolecules. Elsevier Applied Sci. Publisher, London, (pp. 1–78).

McMillan, D. E. 1974. A comparison of five methods for obtaining the intrinsic viscosity of bovine serum albumin. Biopolymers, 13:1367–1371.

Michel, F., Thibault, J. F., and Doublier, J. L. 1984. Viscometric and potentiometric study of high-methoxyl pectins in the presence of sucrose. Carbohydrate Polymers, 4:283-297.

Mirabolhassani, S.E., Rafe, A., and Razavi, S.M.A, 2016, The influence of temperature, sucrose and lactose on dilute solution properties of basil seed gum, International Journal of Biological Macromolecules, 93: 623-629.

Mohammad Amini, A., & Razavi, S. M. A. 2012. Dilute solution properties of Balangu (Lallemantia royleana) seed gum: effect of temperature, salt, and sugar. International Journal of Biological Macromolecules, 51(3), 235-243.

Morris, E. R., Cutler, A. N., Ross-Murphy, S. B., Rees, D. A., & Price, J. 1981. Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate Polymers, 1(1), 5-21.

Nickerson, M. T., Paulson, A. T., and Hallett, F. R. 2004. Dilute solution properties of k-carrageenan polysaccharides: effect of potassium and calcium ions on chain conformation. Carbohydrate Polymers, 58: 25–33

Pamies, R., Schmidt, R. R., Martinez, M. D. C. L., & de la Torre, J. G. 2010. The influence of mono and divalent cations on dilute and non-dilute aqueous solutions of sodium alginates. Carbohydrate Polymers, 80(1), 248-253.

Razavi, S. M. A., Farhoosh, R., and Bostan, A. 2007. Functional properties of hydrocolloid extract of some domestic Iranian seeds, Research project No. 1475, Unpublished report, Ferdowsi University of Mashhad, Iran.

Razmkhah, S., Razavi, S.M.A., and Mohammadifar, M.A., 2017, Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions, Food Hydrocolloids, 63, 404-413.

Razmkhah, S., Razavi, S.M.A., Mohammadifar, M.A., Tutor Ale, M. and Ahmadi Gavlighi, H., 2016, Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties, Carbohydrate polymer, 153, 14-24.

Richardson, P. H., Willmer, J., & Foster, T. J. 1998. Dilute solution properties of guar and locust bean gum in sucrose solutions. Food Hydrocolloids, 12(3), 339-348.

Samavati, V., Razavi, S. H., Rezaei, K. A., and Aminifar, M. 2007. Intrinsic viscosity of locust bean gum and sweeteners mixture in dilute solutions. EJEAFChe, 6(3): 1879- 1889.

Tanglertpaibul, T., & Rao, M. A. 1987. Intrinsic viscosity of tomato serum as affected by methods of determination and methods of processing concentrates. Journal of Food Science, 52(6), 1642-1645.

van Aken, G. A. 2006. Polysaccharides in food emulsions. In A. M. Stephen, G. O. Phillips, & P. A. Williams (Eds.), Food polysaccharides and their applications (2nd ed.). (pp. 521–539) London: Taylor and Francis