Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

Influences of low temperature conditions (4 °C–96 h and 10 °C–40 h) on functional properties (flow behavior, time dependency, emulsifying and foaming behavior) and textural attributes of cress seed gum and xanthan gum were investigated. The apparent viscosity of cress seed gum increased after cooling, whereas xanthan gum had negligible increase. Hydrocolloid solutions exhibited substantial thixotropy behavior, with no significant alteration occurred after cooling. However, cress seed gum exhibited more rigid and elastic gel after cooling, which related to growth of existing junctions or formation of new associations. Xanthan gum had high capability in emulsifying and foaming properties and just loosed its foaming capacity after cooling. Emulsifying and foaming properties of cress seed gum also were considerable, which were maintained after cooling treatments. The stable behavior of cress seed and xanthan gum is attributed to its rigid chain conformation, which led to increasing macromolecular entanglement. The various functional attributes of cress seed gum provide essential potency for employing it as a novel food hydrocolloid source.