The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimumbasilicum) seed gum

- Effect of temperature and sugars on the dilute solution properties of BSG was investigated.
- High hydration capacity of BSG makes it as a suitable hydrogel in nutraceutical applications.
- BSG showed high flexible chain which makes it susceptible to change structure by adding sugar solutions.
- Type of sugar had more significant effect than that of temperature on the intrinsic viscosity of BSG.
- BSG showed random coil to rod conformation and no molecular entanglement at the different conditions.

Hydrocolloid interactions with solvent/cosolutes play a vital role in the resolution of their functional properties. Basil seed gum (BSG) is a plant-derived hydrocolloid which has been found many applications in food formulations as stabilizer, emulsifier, thickener and gelling agents. Sucrose and lactose are the most effective sugars in textural and sensorial properties of bakery and dairy products which adding them to solutions containing hydrocolloids can be helpful to approach a proper formula. In this paper, the effect of temperature (25-65 °C), sucrose (10, 20, 30 and 40%) and lactose (5, 10 and 15%) were investigated through some molecular parameters of BSG. Results revealed high flexible chain (665.35), intrinsic viscosity (11.38 dl/g) and hydrogel content (73%) of BSG, which may be attributed to some extent by its high molecular weight (1.73 × 106 Da). The density and intrinsic viscosity of BSG were diminished by growing temperature from 25 to 55 °C. Among five models, which were applied to estimate intrinsic viscosity, Higiro-2 was the most suitable model at varying temperatures and cosolutes concentrations. The sugars showed a significant effect on the molecular parameters of BSG such as swollen specific volume, shape function, hydration parameter, and coil dimensions. The sugars showed more impact on the [η] of BSG and its molecular parameters than that of temperature. However, lactose had a more prominent effect on the BSG dimensions than that of sucrose, which can be related to its molecular conformation and spatial orientation. It is feasible to make a proper formula by BSG and explain some phenomena in its applications in food and pharmaceutical systems.