Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds

Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating–cooling rate

“…1 AHSG has an average molecular weight of 3.66 × 10 5 Da and is composed of galactose molecules connected by 1, 3 and 1, 3, 6 glycosidic linkages, with a trace amount of 3,4-Rha. 2,3 The mannose/galactose ratio of AHSG is 0.04, which is less than that reported for other seed gums. Preliminary findings suggested that AHSG is a rhamnogalactan polysaccharide with random coil structure.…”

“…Alyssum homolocarpum seed gum (AHSG) has been used as a natural remedy for treatment illness such as asthma, whooping cough, lung infections, kidney stone and dry cough . AHSG has an average molecular weight of 3.66 × 10 5 Da and is composed of galactose molecules connected by 1, 3 and 1, 3, 6 glycosidic linkages, with a trace amount of 3,4‐Rha , . The mannose/galactose ratio of AHSG is 0.04, which is less than that reported for other seed gums.…”

“…AHSG solution exhibits high viscosity at low shear rates and has anionic features. 3,4 Moreover, with incorporation of AHSG into oil/water emulsion, the stability of the emulsion against flocculation, coalescence and gravitational phase separation is improved. 5 The viscoelastic behavior of AHSG in concentrated solutions was recently investigated as a function of mucilage concentration and temperature.…”

Influence of temperature, calcium and sucrose concentration on viscoelastic properties of Prosopis chilensis seed gum and nopal mucilage dispersions

“…These dispersions behaved as gels in which storage modulus G’ was higher than loss modulus G’’ in all cases; no crossover point occurred, which demonstrated that the elastic component was more important than the viscous component and that these dispersions possess a weak gel structure. Similar results have been shown by Sterculia apetala gum exudate dispersions (Pérez‐Mosqueda et al ., ), basil seed gum (Rafe & Razavi, ) and Alyssum homolocarpum seed (Anvari et al ., ), which also behave as weak gels. However, previous studies on Prosopis seed gum dispersions from Prosopis flexuosa (2.6% and 4.2% w/w), Prosopis juliflora (0.6–1.4% w/v) and Prosopis ruscifolia (0.3% w/v) seed gum were reported to behave as entangled macromolecules rather than gels because their G’’ modulus is higher than G’ up to a crossover point (Ibañez & Ferrero, ; Rincón et al ., ; Busch et al ., ).…”

Effects of Mixing Ratio and pH on the Electrostatic Interactions of Hydrolyzed Alaska Pollock Protein and κ‐Carrageenan

“…The slopes for all of the samples were almost the same, indicating a relative lack of difference in the gel‐like network strength in different samples, probably because all of the gel‐like formation was caused by the same force, electrostatic interaction between KC and HP. Increases in both G ’and G ” were observed at decreased pH values, indicating the formation of an increasingly complex structure (Anvari et al., ). This result could be explained by the more positive charge of HP, which could cause increased electrostatic interaction between HP molecules and KC (Guzey & Mcclements, ).…”