Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties

Structural changes and stress relaxation behavior of κ‐carrageenan cold‐processed gels: Effects of ultrasonication time and power

“…Decreases in the polymer molecular weight implying that larger part of the polymer are covered by water molecules (Morel, Dehlon, Autran, Leygue, & Bar‐L'Helgouac'h, ). This process also leads to changing the polymer conformation and structure in a way that hydrophilic parts of the polymer from inside are exposed to water molecules (Farahnaky et al, ; Farahnaky, Zendeboodi, Azizi, Mesbahi, & Majzoobi, ; Morel et al, ; Moulton & Wang, ). This phenomenon is due to the cavitation effect of ultrasound waves, resulting shear forces which break intramolecular bonds, and changing tight crystalline structure of the κ‐carrageenan into random coils; indeed, hydrophilic regions become more exposed to water molecules and solubility enhances subsequently.…”

“…Gumminess is defined as energy required to disintegrate a semisolid food product to a state ready for swallowing (Farahnaky et al, ; Lau et al, ). Table represents the effects of sonication conditions on κ‐carrageenan gels.…”

“…An increase in the power and the time of sonication increases the solubility of soy protein isolate (SPI) and decreases the viscosity of SPI dispersion significantly. Likewise an increase in the sonication time (at constant power) to a certain level (60 s) leads to coherent network and enhanced polymer solubility (Farahnaky et al, ; Hu et al, ).…”

Rheological properties and structural characterization of salep improved by ethanol treatment

“…At concentrations under C * hydrocolloid solution was in dilute state and polymer molecules could move independently in the solution without any friction while above C * values the solution passed semi-dilute region and friction between polymer molecules and their overlaps occurred due to the increasing polymer molecules at a specific solution volume. It was also the reason of increasing viscosity of solutions (Farahnaky et al, 2013). The decreasing C * values of SF was evidence of improved glucomannan interaction even at lower concentration.…”

“…[Á] was also in direct relation with polymer's molecular weight (Farahnaky et al, 2013). Therefore, it could be concluded that exposure of hydrocolloid molecules to ethanol ensured an enhanced polysaccharide structure and increased molecular weight of hydrocolloids.…”