Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties

• Published in: Carbohydrate polymers Vol. 153; pp. 14 - 24
• Main Authors: Razmkhah, Somayeh, Razavi, Seyed Mohammad Ali, Mohammadifar, Mohammad Amin, Ale, Marcel Tutor, Gavlighi, Hassan Ahmadi
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 20.11.2016
• Subjects: Chemical Precipitation; Elasticity; Hydrocolloid; Lepidium sativum - chemistry; Plant Gums - chemistry; Plant Proteins - isolation & purification; Rheology; Seeds - chemistry; Shear Strength; Shear thinning; Sugar analysis; Temperature; Thermal stability; Thixotropy; Uronic Acids - analysis; Viscosity; Sugar analysis; Thixotropy; Hydrocolloid; Rheology; Shear thinning; Thermal stability

•Protein free and crude cress seed gums showed different chemical compositions.•Molecular weight and uronic acids content decreased after elimination of protein.•The crude and protein free gums were classified as weak gels.•Protein free cress seed gum exhibited stronger and more elastic network stru...