In the current study, the interactions between egg white albumin (EWA; 0 and 4% w / v ) and basil seed gum (BSG; 0 to 0.5% w / v ) were investigated using the rheological analyses in a solution system. The Herschel–Bulkley model was able to efficiently describe the flow behavior data. Increasing BSG concentration resulted in a significant increase in the apparent viscosity and yield stress, besides a significant decrease in the flow behavior index. According to amplitude sweep data, the structural strength of the EWA–BSG mixtures improved with the increase in BSG concentration. Power-law model efficiently described the frequency dependence of the experimental mixtures. Overall, the rheological data confirmed some synergistic interactions between EWA and BSG in the case of the mixture solutions containing 4% EWA and 0.3% BSG. This information may be of substantial use where the mixtures of proteins and polysaccharides are used for the stabilization of various food products. Graphical abstract

中文翻译：

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稳定和动态剪切流变学作为评估蛋清白蛋白和罗勒籽胶之间相互作用的工具

在当前的研究中，蛋清白蛋白（EWA；0 和 4% w/v）和罗勒籽胶（BSG；0 到 0.5% w/v）之间的相互作用在溶液系统中使用流变分析进行了研究。Herschel-Bulkley 模型能够有效地描述流动行为数据。增加 BSG 浓度导致表观粘度和屈服应力显着增加，此外流动行为指数显着降低。根据振幅扫描数据，EWA-BSG 混合物的结构强度随着 BSG 浓度的增加而提高。幂律模型有效地描述了实验混合物的频率依赖性。总的来说，流变学数据证实了在含有 4% EWA 和 0.3% BSG 的混合物溶液的情况下 EWA 和 BSG 之间的一些协同相互作用。当蛋白质和多糖的混合物用于稳定各种食品时，此信息可能非常有用。图形概要