Study on the effect of Basil seed gum on rheological properties of egg white albumins gel

Proteins have different functional properties that geliing is one of the important properties. In current study, the effect of different concentrations of Basil seed gum (0, 0.05, 0.1, 0.3 and 0.5 %) on rheological properties of egg white albumin gel(4%) has been investigated. Result showed that apparent viscosity decreased by increasing of the shear rate. All samples showed shear thinning behavior. Basil seed gum free sample had 0.663 Pa.s viscosity at 501/s steady shear rate but viscosity increased while the gum content increased. Maximum viscosity was related to the sample include of 0.5% basil seed gum (5.32 pa.s). Tracking of hysteresis loops showed time dependency of all gel samples. Result of fitting data using different rheological models showed carreau model had maximum R2. Linear region assign about 1% using strain sweep test. Result of frequency sweep test showed loss modulus increased as frequency raised however this trend observed at low frequency of storage modulus. Storage modulus of sample including 0.1 and 0.5% basil seed gum was maximum at all of frequency rates and was minimum at sample free from basil seed gum. Loss modulus of this sample was the lowest value among all samples.