New studies on basil (Ocimum bacilicum L. seed gum: Part II Emulsifying and foaming characterization.
BSG is composed of two major fractions with different molecular weight: PER BSG (5980kgmol( 1) and SUPER BSG (1045kgmol( 1) In the present work, the emulsifying and foaming properties of BSG and its fractions were investigated as a function of molecular weight, chain flexibility and physicochemical features (protein and acid uronic content) BSG prevented creaming of emulsion for 4 weeks. This high stabilization may be related to formation a solid like structure and viscoelastic film of BSG around oil droplets which protected oil droplets against aggregation. The low molecular weight fraction (SUPER BSG) created more stable emulsion than high molecular weight fraction (PER BSG) The foam capacity and stability of albumin solution increased by adding BSG. The highest foam stability was observed at the highest gum concentration (0.3% w/v) Removing protein moieties of BSG led to emulsion and foam stabilization properties of BSG weakened, which presents the importance of protein in emulsifying and foaming properties of BSG.
Carbohydrate polymers