Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions

Farahnaky, A, Shanesazzadeh, E, Mesbahi, G and Majzoobi, M 2013, 'Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions', Journal of Food Engineering, vol. 116, no. 4, pp. 782-788.


Document type: Journal Article
Collection: Journal Articles

Title Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions
Author(s) Farahnaky, A
Shanesazzadeh, E
Mesbahi, G
Majzoobi, M
Year 2013
Journal name Journal of Food Engineering
Volume number 116
Issue number 4
Start page 782
End page 788
Total pages 7
Publisher Elsevier
Abstract The extraction of Salvia macrosiphon seed hydrocolloid was performed successfully and the optimum hydration time and temperature were found to be 30 min and 25 °C for 12% extraction yield. The effect of solution pH (3-9) and addition of NaCl (0.5-3%), CaCl2 (0.5-3%) and Na2HPO 4 (0.2-0.6%) on rheological properties of the hydrocolloid solutions were investigated. Rheologcal data were fitted with the Power law model with regression coefficient of greater than 0.95. Strong shear thinning behavior with the n value of less than 0.53 was recorded. All variables had significant impacts on rheological parameters. The minimum and maximum consistencies were found at pH 3 and the 9, respectively. This was explained with the presence of carboxylic groups on the biopolymer backbone as indicated by FTIR. NaCl, CaCl2 and Na2HPO4 had significant effects on rheological properties. Moreover, at similar salt concentration of 0.5%, Na 2HPO4 had the greatest and NaCl had the lowest effect.
Subject Food Processing
Keyword(s) CaCl and Na HPO 2 2 4
Hydrocolloid
NaCl
pH
Salvia macrosiphon
DOI - identifier 10.1016/j.jfoodeng.2013.01.036
Copyright notice © 2013 Elsevier Ltd.
ISSN 0260-8774
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