Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2022 Jul 22;10(11):3955-3968.
doi: 10.1002/fsn3.2991. eCollection 2022 Nov.

Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum

Alireza Yousefi  1 , Said Elmarhoum  2 , Shahla Khodabakhshaghdam  1 , Komla Ako  2 , Ghader Hosseinzadeh  1
Affiliations

Study on the impact of temperature, salts, sugars and pH on dilute solution properties of Lepidium perfoliatum seed gum

Alireza Yousefi et al. Food Sci Nutr. .

Abstract

The functional properties of food gums are remarkably affected by the quality of solvent/cosolutes and temperature in a food system. In this work, for the first time, the chemical characterizations and dilute solution properties of Lepidium perfoliatum seed gum (LPSG), as an emerging carbohydrate polymer, were investigated. It was found that xylose (14.27%), galacturonic acid (10.70%), arabinose (9.07%) and galactose (8.80%) were the main monosaccharaide components in the LPSG samples. The uronic acid content of LPSG samples was obtained to be 14.83%. The average molecular weight and polydispersity index of LPSG were to be 2.34 × 105 g/mol and 3.3, respectively. As the temperature was increased and the pH was decreased and the concentration of cosolutes (Na+, Ca2+, sucrose and lactose) presented in the LPSG solutions was enhanced, the intrinsic viscosity [η] and coil dimension (R coil , V coil , υ s ) of LPSG molecular chains decreased. Activation energy and chain flexibility of LPSG were estimated to be 0.46 × 107 J/kg.mol and 553.08 K, respectively. The relative stiffness parameter (B) of LPSG in the presence of Ca2+ (0.079) was more than that of Na+ (0.032). Incorporation of LPSG into deionized water (0.2%, w/v) diminished the surface activity from 76.75 mN/m to 75.70 mN/m. Zeta potential (ζ) values (-46.85 mV--19.63 mV) demonstrated that dilute solutions of LPSG had strong anionic nature in the pH range of 3-11. The molecular conformation of LPSG was random coil in all the selected solution conditions. It can be concluded that temperature and presence of cosolutes can significantly influence on the LPSG properties in the dilute systems.

Keywords: Lepidium perfoliatum seed gum; intrinsic viscosity; salt; sugar; surface activity; zeta potential.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they have no conflict of interest.

Figures

FIGURE 1
FIGURE 1
(a) Chromatogram obtained after the analysis of trimethylsilyl derivatives of LPSG by GC–MS; (b) GPC/MALLS chromatogram obtained for LPSG sample. The red line chromatogram corresponds to light scattering detection, the blue line chromatogram corresponds to refractometric detection, and the green line chromatogram corresponds to UV detection at a wavelength of 280 nm. The integral range of GPC was 27–37 min (the gray window in the graph); LPSG, Lepidium perfoliatum seed gum
FIGURE 2
FIGURE 2
(a) 1H nuclear magentic resonance spectrum of LPSG; (b) FTIR spectrum of LPSG; LPSG, Lepidium perfoliatum seed gum
FIGURE 3
FIGURE 3
Zeta potential (ζ) of LPSG at different pH. Values with different letters are significantly different (p < .05); LPSG, Lepidium perfoliatum seed gum
FIGURE 4
FIGURE 4
Surface tension of LPSG solutions as a function of concentration. Values with different letters are significantly different (p < .05); LPSG, Lepidium perfoliatum seed gum
FIGURE 5
FIGURE 5
An Arrhenius‐type plot for determination of chain flexibility parameter of LPSG in deionized water; LPSG, Lepidium perfoliatum seed gum
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Amini, A. M. , & Razavi, S. M. (2012). Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar. International Journal of Biological Macromolecules, 51(3), 235–243. - PubMed
    1. Antoniou, E. , Themistou, E. , Sarkar, B. , Tsianou, M. , & Alexandridis, P. (2010). Structure and dynamics of dextran in binary mixtures of a good and a bad solvent. Colloid and Polymer Science, 288(12–13), 1301–1312.
    1. Bak, J. , & Yoo, B. (2018). Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH. International Journal of Biological Macromolecules, 111, 77–81. - PubMed
    1. Behrouzian, F. , Razavi, S. M. , & Karazhiyan, H. (2014). Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars. Food Hydrocolloids, 35, 100–105.
    1. Busch, V. M. , Kolender, A. A. , Santagapita, P. R. , & Buera, M. P. (2015). Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization. Food Hydrocolloids, 51, 495–502.