Complexation of cress seed mucilage and β-lactoglobulin; optimization through response surface methodology and adaptive neuro-fuzzy inference system (ANFIS)

Taheri, Afsaneh; Kashaninejad, Mahdi; Tamaddon, Ali Mohammad; Ganje, Mohammad; Jafari, Seid Mahdi

doi:10.1016/j.chemolab.2022.104615

Cited by 5 publications

(1 citation statement)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Its zeta potential is −10.78 ± 0.19 mV and it is characterized by an intrinsic viscosity of 13.3 dL/g. While it is regarded as a polyelectrolyte molecule, CSM comprises a rigid chain conformation and contains D-galacturonic acid and D-glucuronic acid [ 11 ]. As a novel source of hydrocolloids, CSM is indicated by unique functional properties and physicochemical features in the scientific literature [ 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement

Taheri

Kashaninejad

Tamaddon

et al. 2023

Gels

Self Cite

View full text Add to dashboard Cite

Functional, physicochemical, and rheological properties of protein–polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes are discussed in the presence of CaCl2 (2–10 mM), (CSM–Blg–Ca), and NaCl (10–100 mM) (CSM–Blg–Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel–Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM–Blg–Ca could enhance elasticity and viscosity, as compared with the effect of CSM–Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole–Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein–polysaccharide complexes.

show abstract

Section: Introductionmentioning

confidence: 99%