INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM

• Main Authors: Maryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San, Sara Naji-Tabasi
• Format: Article
• Language: English
• Published: Odessa National Academy of Food Technologies 2019-06-01
• Series: Harčova Nauka ì Tehnologìâ
• Subjects: Balangu seed gum; molecular weight; emulsion; rheology; linear viscoelastic
• Online Access: http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1398
• ISSN: 2073-8684; 2409-7004

In this study, the influence of molecular weight (MW) was measured on functional characteristics of Balangu seed (Lallemantia royleana) gum (BSG) fractions. Firstly, BSG fractionated by precipitation method using ethanol basis on MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Then the physicochemical properties (uronic acid, protein and molecular weight) were investigated for BSG and fractions. Moreover, the rheological characteristics of BSG and fractions emulsions were determined. The results showed, the value of MW for Balangu, PER-Balangu and SUPER-BSG were 3120 kDa, 6130 kDa and 2050 kDa, respectively. All the emulsions established shear-thinning behavior (1%, w/w). SUPER- Balangu was obtained lower storage moduli (G') and loss moduli (G''), which showed as the best uniform emulsion. The present of high uronic acid content (20.35%) and protein content (10.8%) of SUPER-Balangu led its increase emulsifying activity. PER-Balangu emulsion contains more poly-dispersed oil droplets with larger size which may be due to low protein content (6.03%). According to the results the most uniform emulsion related to SUPER-Balangu which can be a replacement for some of the plant hydrocolloids used in food products.