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Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure

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Abstract

The interactions between sodium caseinate (NaCas) and basil seed gum (BSG) in the presence of calcium chloride (CaCl2) were investigated. The phase behavior of the mixed aqueous dispersions and their gels revealed a homogeneous mixture, obtained at the higher concentrations of both CaCl2 and BSG. The Herschel-Bulkley model sufficiently fitted the flow behavior of the mixture solution data. Apparent viscosity increased significantly (p < 0.05) by increasing the concentration of BSG, where the addition of CaCl2 had no significant effect on the viscosity of the samples (p > 0.05). Furthermore, there was an increase in thixotropy due to the higher concentrations of BSG and CaCl2. Based on the frequency sweep test, at the low frequencies, a more gel-like behavior was observed in the case of the higher concentrations of either BSG or CaCl2. The rheological and SEM data suggested that the stronger structure of NaCas-BSG gel in the presence of the higher concentrations of CaCl2 was related to the induction of complex formation between the two biopolymers.

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Data Availability

The data used to support the findings of this study are available from the corresponding author upon request.

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Acknowledgements

This work was supported by Tabarestan Technology Incubator (TTI), Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran.

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Authors and Affiliations

  1. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

    Vahideh Sarabi-Aghdam, Ali Motamedzadegan & Saeed Mirarab Razi

  2. Fonterra Research & Development Centre, Palmerston North, New Zealand

    Seyed H. Hosseini-Parvar

  3. Riddet Institute, Massey University, Private Bag, Palmerston North, 11222, New Zealand

    Ali Rashidinejad

Authors
  1. Vahideh Sarabi-Aghdam
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  2. Seyed H. Hosseini-Parvar
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  3. Ali Motamedzadegan
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  4. Saeed Mirarab Razi
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  5. Ali Rashidinejad
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Correspondence to Ali Motamedzadegan or Ali Rashidinejad.

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Sarabi-Aghdam, V., Hosseini-Parvar, S.H., Motamedzadegan, A. et al. Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure. Food Biophysics 15, 495–508 (2020). https://doi.org/10.1007/s11483-020-09644-w

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  • DOI: https://doi.org/10.1007/s11483-020-09644-w

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