The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels

Authors

  • Ali Rafe,

    1. Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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  • Seyed M. A. Razavi

    Corresponding author
    1. Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
    • Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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Correspondent: Fax: +98 511 8763842; e-mail: s.razavi@um.ac.ir

Summary

Effect of pH (4.5–7.5) and Ca2+ (0.01–0.5 m) on gelation of single and mixed systems of 10% β-lactoglobulin (BLG) and 1% basil seed gum (BSG) was investigated. The gelling point of BLG and BSG gels was strongly pH-dependent, and stiffer gels formed at higher pH. The BLG gels were formed upon heating to 90 °C and reinforced on cooling to 20 °C; however, the gelation of BSG occurred at temperatures below 70 °C. By increasing Ca2+ concentration, storage modulus of BLG and BSG gels were increased, although pH had a greater effect than Ca2+. In contrast, mixed systems showed two distinct types of behaviour: BLG gel formation and BSG network, suggesting that phase-separated gels were formed. In addition, higher strength was obtained for BLG-BSG mixture at higher Ca2+ concentration.

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