In this paper, the influence of a variety of salts (NaCl, CaCl₂, and KCl) at different concentrations (0, 0.1, 0.5 and 1% w/w) on rheological and functional properties of basil seed gum (BSG) were investigated. BSG produced a high viscosity solution with yield stress, which was a function of salt type and concentration. In all samples, viscosity decreased as the electrostatic interactions between the BSG chains altered by salts. Flow behavior index increased by salt addition, which shows BSG had weaker shear-thinning behavior and worse mouthfeel in the presence of salts. The viscoelasticity of BSG strongly influenced by the addition of salt type as well as concentration. Larger cations (Ca⁺²) shield the electrostatic interaction between BSG chains more strongly compared to smaller cations as they have larger hydrated radius. As a result divalent salts decreased the viscosity and viscoelasticity more significantly. Emulsion capacity improved by salts addition, especially at high concentrations of salts. The foam capacity increased in the presence of CaCl₂ and KCl increased foaming capacity of BSG. The results suggest that the addition of the different types of salt can alter or modify the rheological and functional properties of BSG, depending on the salt concentration.

本文研究了不同浓度（0、0.1、0.5和1％w / w）的各种盐（NaCl，CaCl ₂和KCl）对罗勒种子胶（BSG）的流变和功能特性的影响。BSG生产了具有屈服应力的高粘度溶液，屈服应力是盐类型和浓度的函数。在所有样品中，粘度都随着BSG链之间的静电相互作用被盐改变而降低。加盐后流动行为指数增加，这表明BSG在存在盐的情况下具有较弱的剪切稀化行为和较差的口感。BSG的粘弹性受盐类型和浓度的强烈影响。较大的阳离子（Ca ⁺²与较小的阳离子相比，BSG链之间的静电相互作用具有更强的屏蔽作用，因为它们的水合半径较大。结果，二价盐更显着地降低了粘度和粘弹性。通过添加盐，特别是在高盐浓度下，可以提高乳化能力。在存在CaCl ₂和KCl的情况下，泡沫容量增加，而BSG的泡沫容量增加。结果表明，根据盐浓度的不同，添加不同类型的盐可以改变或改变BSG的流变学和功能特性。