Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes

ABSTRACT

Herein, the influence of temperature (10°C, 30°C, 50°C, 70°C, and 90°C) on the dynamic (using amplitude sweep, frequency sweep, and temperature sweep tests), steady-shear, thixotropy (using hysteresis loop, single shear decay, and in-shear structural recovery tests), yield stress (static and dynamic yield stresses), and dilute solution (intrinsic viscosity ([η]), voluminosity (v_s), shape factor (v), Berry number (C[η]), and chain flexibility) properties of sage seed gum (SSG) have been studied. In this way, the effect of type of thermal procedure (iso-thermal and non-isothermal), temperature program (temperature gradient and temperature profile sweeps), and the rate of thermal program (1, 5, and 10°C/min) on the structural changes during heating and cooling stages were also investigated. Furthermore, the time–temperature superposition and Cox–Merz rules were tested on dynamic and steady shear rheological data.

GRAPHICAL ABSTRACT

KEYWORDS:

• Biopolymer
• rheology
• thermal properties
• thixotropy
• viscoelasticity

Additional information

Funding

This study was funded by the Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran.