Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar

► The intrinsic viscosity of BSG was decreased by an increase in temperature, salt and sugar concentration. ► The BSG had higher intrinsic viscosity compared to common commercial hydrocolloids except for xanthan. ► Ca2+ and lactose had more pronounced influence on BSG molecular parameters in comparison with Na+ and sucrose. ► The BSG showed a rather flexible chain with relatively low stiffness parameter and hydrogel content. ► The coil dimensions, swollen specific volume, shape function, and hydration parameter decreased by an increase in temperature and cosolutes concentration, but the hydrogel content increased.