Rocket seed (<i>Eruca sativa Mill</i>) gum: physicochemical and comprehensive rheological characterization

KUTLU, Gözde; AKCICEK, Alican; BOZKURT, Fatih; KARASU, Salih; TEKIN-CAKMAK, Zeynep Hazal

doi:10.1590/fst.69620

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.69620 copy

Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This study aimed to determine the physicochemical and rheological characterization of Rocket seed gum (RSG) as a plant-based natural gum. Moisture, ash, protein, monosaccharide composition, and pH value were determined. Mannose and galactose were the main monosaccharides with a ratio of (mannose/galactose) 1.52. The absorptions at wavenumber 2855 cm^-1 and 2922 cm^-1 indicate the presence of galactose and arabinose. RSG showed shear-thinning flow behavior at all concentrations. The K value of the RSG ranged between 0.24 and 6.31 Pa.sⁿ and significantly increased with increased gum concentration. Hysteresis area was found 11.53-183.23 and increased with increasing gum concentration. The percentage recovery for the G′ was significantly affected by gum concentrations and found as 42.54-81.20. RSG showed a solid-like structure, the storage modulus (G′) was higher than the loss modulus (G′′) in all frequency range. G′ and G′′ value increased with increased RSG concentration. The physicochemical and rheological characterization indicated that RSG could be evaluated as thickeners and gelling agents in the food industry.

Keywords:
rocket seed gum; sugar composition; rheology; FT-IR

Seed Composition (w/w %)		Sugar composition (w/w %)
Carbohydrate	80.38±1.13	Galactose	24.49±0.74
Protein	5.81±0.26	Mannose	37.29±0.32
Moisture	10.26±0.19	Glucose	9.89±0.05
Ash	3.55±0.04	Fructose	11.59±0.11
		Arabinose	13.28±0.23

Concentration (%w/v)	Ostwald de Waele Parameters			Time-dependent Flow
Concentration (%w/v)	K (Pa.sⁿ)	n	R²	Hysteresis Area (A₁-A₂)	Hysteresis Area (%)
0.2	0.24±0.01^e	0.35±0.005^a	0.99	11.53^e	10.67^e
0.4	1.16±0.09^d	0.21±0.006^b	0.99	33.23^d	13.51^d
0.6	2.42±0.02^c	0.17±0.001^c	0.98	62.11^c	15.05^c
0.8	4.20±0.12^b	0.14±0.001^d	0.97	121.42^b	17.20^b
1.0	6.31±0.00^a	0.13±0.002^e	0.96	183.23^a	18.61^a

Concentration (%)	G′		*G′′*		The percentage of Deformation		The percentage of Recovery
Concentration (%)	R	k (s^-1)	R	k (s^-1)×1000	G′	*G′′*	*G_e/ G₀*	*G_e/G₀*
0.2	0.974	12.850^a	0.9761	13.642^a	50.28^e	26.80^e	81.205^a	104.101^a
0.4	0.973	11.910^b	0.9493	11.602^b	62.63^d	40.77^d	66.386^b	89.353^b
0.6	0.971	11.499^c	0.9655	10.697^c	63.87^c	43.55^c	49.953^c	68.801^c
0.8	0.967	10.090^d	0.9627	9.949^d	65.24^b	48.63^b	46.061^d	60.487^d
1.0	0.968	9.300^e	0.9573	7.822^e	70.27^a	55.12^a	42.540^e	55.054^e

Concentration (%)	G'=K'(ω)ⁿ			G”=K”(ω)ⁿ”			*η=K'(ω)ⁿ'-¹**
Concentration (%)	K' (Pa)	n'	R²	K' ' (Pa)	n”	R²	*K(Pa)**	n*	R²
0.2	0.030^e	0.929^a	0.990	0.115^e	0.630^a	0.955	0.049^e	1.122^a	0.990
0.4	0.517^d	0.636^b	0.973	0.386^d	0.494^b	0.983	0.628^d	0.791^b	0.979
0.6	1.715^c	0.426^c	0.970	0.717^c	0.433^c	0.988	1.850c	0.606^c	0.980
0.8	4.330^b	0.304^d	0.975	1.292^b	0.385^d	0.990	4.489^b	0.470^d	0.979
1.0	8.224^a	0.249^e	0.982	2.159^a	0.346^e	0.992	8.460^a	0.320^e	0.984

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: zhazaltekin@gmail.com