Abstract In this study, the effects of basil seed gum (BSG) (0–1%, w/v) on the physicochemical and structural properties of heat-induced arachin gels were investigated. The results showed that the water holding capacity, gel strength, viscoelasticity and thermal stability were improved by increasing the BSG concentration from 0.25% to 1%. The BSG could absorb excessive water around arachin molecules and facilitate the alternation of protein tertiary structures, which were beneficial to protein unfolding, aggregation and gel formation. The result of chemical interaction forces showed that the hydrophobic interaction, electrostatic interaction and hydrogen bond between arachin and BSG were enhanced by BSG and the interactions promoted the formation of a strong three-dimensional gel structure, as well as increased the storage modulus (G′), thus leading to reinforced gel strength. Confocal laser scanning microscopy and scanning electron microscopy exhibited a compact, phase-separated and bicontinuous network of the composite gels with 0.75% and 1% BSG. These findings may provide valuable information for developing novel arachin-based gel products and expanding the practical applications of arachin in the food industry.

中文翻译：

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罗勒籽胶对花生凝胶理化和结构性质的影响

摘要 在本研究中，研究了罗勒籽胶 (BSG) (0–1%, w/v) 对热诱导花生胶的理化和结构特性的影响。结果表明，BSG浓度从0.25%提高到1%，其保水能力、凝胶强度、粘弹性和热稳定性均得到改善。BSG可以吸收花生四烯分子周围过多的水分，促进蛋白质三级结构的改变，有利于蛋白质的解折叠、聚集和凝胶形成。化学相互作用力的结果表明，BSG增强了花生四烯酸与BSG之间的疏水相互作用、静电相互作用和氢键，这种相互作用促进了强三维凝胶结构的形成，并增加了储能模量（G' ), 从而导致增强的凝胶强度。共聚焦激光扫描显微镜和扫描电子显微镜显示出具有 0.75% 和 1% BSG 的复合凝胶的紧凑、相分离和双连续网络。这些发现可能为开发新的基于花生的凝胶产品和扩大花生在食品工业中的实际应用提供有价值的信息。