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Hydrocolloids are biopolymers with high molecular weight and they are mostly used as thickening, gelling agent, coating agent, texture modifiers, stabilizers, emulsifier, antistaling agent, dietary fiber, and fat replacer (Lie & Nie, 2015; Niknam, Ghanbarzadeh, Ayaseh, & Rezagholi, 2019). Because of increasing request for hydrocolloids with specific practicality in food industry, introducing new hydrocolloid source is an important field of study in agriculture and food chemistry. Within commercial hydrocolloids, those which extracted from seeds are widely applied in food formulations due to their low cost, easy to access, and appropriate performance (Naji, Razavi, & Karazhiyan, 2012). Gums are polysaccharide-based hydrocolloids and they are originated from marine sources, plants, and bacterial excretion (Niknam, Ghanbarzadeh, Ayaseh, & Adun, 2019). The extracted gums are formed mainly of polysaccharides with various compositions and have a different constituent profile (Shabani, Askari, Jahanbin, & Khodaeian, 2016). The seeds such as flaxseed, basil seed, quince seed, locust been, guar,

The rheological properties of emulsion are critical features in stabilization of emulsion based products. The PMS gum can potentially be used in producing and stabilization of emulsion based products and effects of this gum on in oil in water emulsion can be useful in development of plant originated hydrocolloids in foods.

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Barhang seed (Plantago major seed [PMS]) is rich of gum and can be potentially used as a new hydrocolloid in foodstuffs for different purposes. Rheological behaviors of hydrocolloids are the most important features of them in food applications. For this reason, the different rheological behaviors of the PMS gum in aqueous solutions were determined. The PMS gum solutions showed shear thinning and thixotropic behaviors depend on concentrations. The resulted data from steady shear flow tests demonstrated that the stress–shear rate, apparent viscosity–shear rate, and stress–time data were well fitted in Herschel–Bulkley, Carraeu, and Figuni–Shoemaker models with high R2 and lower RMSE values. In strain and frequency sweep experiments, the PMS solutions with 0.1 and 0.5% wt/vol concentration indicated viscous‐like behavior which related to lack of strong interactions in the structure however, the samples with 1 and 2% wt/vol showed gel‐like behavior which was attributed to more stable interactions between polysaccharide chains. Intrinsic viscosity of this hydrocolloid was in the range of 19.211–19.683 dL/g, which indicates random coil structure of PMS gum in solution. Practical applications The most important functional property of hydrocolloids is thickening features, which are related to their ability in enhancing of viscosity and formation of gel structure at relatively low concentration. Thickening and viscoelastic properties of hydrocolloids have critical role in consumer acceptance and stability of different food products such as fruit juices, sauces, ready jells, and desserts. Hence, identification and determination of properties of new food hydrocolloids are interested in food industries.

The dominant objective of this study was to extract and purify galactomannan from Gleditsia caspica seeds. In addition to chemical analysis and investigation of the basic physicochemical and functional properties of the extracted galactomannan, other tests have been performed to determine the structural and thermal properties. The FT-IR spectra authenticated availability of O-H, C-H, and C-O stretching vibrations in the galactomannan conformation. The extracted galactomannan had amorphous structure with very low crystallinity which was obtained from XRD analysis. The obtained DSC and TGA plots showed thermal events including one endothermic and one exothermic peak that are typical for natural polysaccharides. The H-NMR analysis of the extracted galactomannan demonstrated peaks at δ 4.901 and 4.705 ppm, which were affiliated with availability of H-1 (α) (α-galactopyranosyl) and H-2 (β) (β-mannopyranosyl). The images obtained from SEM confirmed that the galactomannan surface was relatively smooth and uniform. Novelty Impact StatementThe galactomannan was extracted and purified from Gleditsia caspica seeds.Comprehensive characterization of obtained galactomannan authenticated its chance to be applied as thickeners or stabilizers in food formulations as a new source of plant-based hydrocolloid.