New studies on basil (Ocimum bacilicum L.) seed gum: Part II-Emulsifying and foaming characterization

BSG is composed of two major fractions with different molecular weight: PER-BSG (5980 kg mol−1) and SUPER-BSG (1045 kg mol−1). In the present work, the emulsifying and foaming properties of BSG and its fractions were investigated as a function of molecular weight, chain flexibility and physicochemical features (protein and acid uronic content). BSG prevented creaming of emulsion for 4 weeks. This high stabilization may be related to formation a solid-like structure and viscoelastic film of BSG around oil droplets which protected oil droplets against aggregation. The low molecular weight fraction (SUPER-BSG) created more stable emulsion than high molecular weight fraction (PER-BSG). The foam capacity and stability of albumin solution increased by adding BSG. The highest foam stability was observed at the highest gum concentration (0.3% w/v). Removing protein moieties of BSG led to emulsion and foam stabilization properties of BSG weakened, which presents the importance of protein in emulsifying and foaming properties of BSG.