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Dilute solution properties of wild sage (Salvia macrosiphon) seed gum

Razavi, Seyed M.A., Moghaddam, T. Mohammadi, Emadzadeh, B., Salehi, F.
Food hydrocolloids 2012 v.29 no.1 pp. 205-210
Salvia, calcium chloride, gums, ionic strength, molecular weight, sage, salt concentration, seeds, sodium chloride, temperature, viscosity
In this paper, the effect of salt type (sodium and calcium chlorides), salt concentration (0, 0.5, 20 and 50mM) 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 0.5mM caused increase in intrinsic viscosity, but increasing the temperature from 20 to 40°C and salts concentrations from 0.5 to 50mM 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 1.5×10⁶Da.