Subject Areas :

اکرم آریان فر ¹ , مریم سردرودیان ² , علی محمدی ثانی ³ , سارا ناجی طبسی ⁴

1 - باشگاه پژوهشگران جوان و نخبگان، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
2 - باشگاه پژوهشگران جوان و نخبگان، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
3 - باشگاه پژوهشگران جوان و نخبگان، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
4 - گروه نانو فناورى مواد غذایى، موسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

Received: 2018-12-30 Accepted : 2019-05-05 Published : 2021-06-22

Keywords:

References:

1. امیری عقدایی س .س.، اعلمی، م.، خمیری، م.، رضایی، ر. 1389. تاثیر استفاده از موسیلاژ دانه ریحان بر ویژگی­های فیزیکوشیمیایی، حسی و رئولوژیک ماستی کم چرب، مجله الکترونیکی فرآوری و نگهداری مواد غذایی، جلد 2 ، شماره4، 17-1.


2. امین، غ. 1384. متداول­ترین گیاهان دارویی سنتی ایران. انتشارات علوم پزشکی و خدمات بهداشتی درمانی تهران، تهران، ص 66.


3. بقالیان، ک. 1378. اثر رطوبت خاک و هوا بر کمیت وکیفیت موسیلاژ اسفرزه، پایان­نامه کارشناسی ارشد، رشته علوم باغبانی، دانشگاه تهران.


4. جهان­بین، ک. 1390. استخراج، شناسایی و تعیین ساختار پلی­ساکاریدهای محلول در آب حاصل از ریشه گیاه چوبک تماشایی. رساله دکتری صنایع غذایی، دانشکده کشاورزی، دانشگاه تهران.


5. فرحناکی، ع.، عسگری، ح.، بختیاری، م. 1390. بررسی برخی خواص رئولوژیکی هیدروکلوئید دانه گیاه شاهی ( Lepidium sativum L). مجله مهندسی بیوسیستم ایران، جلد42، شماره1، 120- 113.


6. فاطمی، ح. شیمی موادغذایی، انتشارات دفتر نشر.


7. ﻛﺎراژﻳﺎن، ح.، رﺿﻮی، س. م. ع.، فرهوش، ر. 1388. ﺑﻬﻴﻨﻪ­ﺳﺎزی ﺷﺮاﻳﻂ اﺳﺘﺨﺮاج ﺻﻤﻎ از داﻧﻪ ﺷﺎﻫﻲ و ﺑﺮرﺳﻲ ﺧﻮاص ﻋﻤﻠﻜﺮدی آن. پایان نامه دکتری، دانشگاه فردوسی مشهد.


8. ماهرانی، ب.، برزگر، م.، سحری، م.ع.، دهقانی، ح. بهینه­سازی شرایط استخراج صمغ دانه بزرک ایرانی به روش سطح پاسخ، علوم و فنون کشاورزی و منابع طبیعی، جلد8،‌ شماره4، 155- 145.


9. میرحیدر، ح. 1373. معارف گیاهی (کاربرد گیاهان در پیشگیری و درمان بیماری­ها). جلد سوم. چاپ اول دفتر نشر فرهنگ اسلامی.


10. Abu-Jdayil, B. 2003. Modelling the time-dependent rheological behavior of semisolid foodstuffs. Journal of Food Engineering, 57: 97-102.


11. 2005. Official methods of analysis of AOAC International. AOAC International.

 

12. Brummer, Y. and Cui, S. W. 2005. Food Carbohydrates: Chemistry, Physical Prpperties and Application. CRC Press, Boca Raton, FL, 67-104.


13. Behrouzian, F., Razavi, S. and Karazhiyan, H. 2014. Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars. Food Hydrocolloids, 35: 100-105.


14. Clark, A. H. and Ross-Murphy, S. B. 1987. Structural and mechanical properties of biopolymer gels. In Biopolymers, 57-192. Springer.


15. Christianson, D. and Bagley, E. 1984. Yield stresses in dispersions of swollen, deformable cornstarch granules. Cereal Chemistry, 61: 500-503.


16. Coia, K. and Stauffer, K. 1987 Shelf life study of oil/water emulsions using various commercial hydrocolloids. Journal of Food Science, 52: 166-172.


17. Cui, S. W. 2005. Food carbohydrates: chemistry, physical properties, and applications. CRC Press.


18. Dubois, M., Gilles, K. A., Hamilton, J. K., Rebers, P. Smith, F. 1956. Colorimetric method for determination of sugars and related substances. Analytical chemistry, 28: 350-356.


19. Farhadi, F. 2017. Structural elucidation of a water-soluble polysaccharide isolated from Balangu shirazi (Lallemantia royleana) seeds. Food Hydrocollids, 72: 263-270.


20. Francuskiewicz, F. 1994. Polymer fractionation. Springer.


21. Graessley, W. W. 1974. The entanglement concept in polymer rheology. Springer.


22. Glicksman, M. 1982. Food hydrocolloids. Crc Press Boca Raton, FL.


23. Hesarinejad, M. A., Razavi, S. M. and Koocheki, A. 2015. Alyssum homolocarpum seed gum: Dilute solution and some physicochemical properties. International journal of biological macromolecules, 81: 418-426.


24. Hesarinejad, M. A., Koocheki, A., and Razavi, S. M. A. 2014. Dynamic rheological properties of Lepidium perfoliatum seed gum: effect of concentration, temperature and heating/cooling rate. Food Hydrocolloids, 35: 583-589.


25. Heldman, D. R., Lund, D. B. and Sabliov, C. 2006. Handbook of food engineering. CRC press.


26. Higiro, J., Herald, T., Alavi, S. and Bean, S. 2007. Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt. Food research international, 40: 435-


27. Hosseini-Parvar, S. 2009. Basil seed gum (BSG): Physico-chemical, rheological and emulsifying characterization and its synergistic interactions in combination with locust bean gum and guar gum. In Department of Food Science and Technology. Ferdowsi University of Mashhad: Ferdowsi University of Mashhad, Iran.


28. Huggins, M.L. 1942. The viscosity of dilute solutions of long-chain molecules. IV. dependence on concentration. Journal of the American Chemical Society, 64 (11): 2716–2718.


29. Imeson, A. 2011. Food stabilisers, thickeners and gelling agents. John Wiley & Sons.


30. Karazhiyan, H., Razavi, S., Phillips, G. O., Fang, Y., Al‐Assaf, S. and Nishinari, K. 2011. Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium International Journal of Food Science and Technology, 46: 1066-1072.


31. Kraemer, E.O. 1938. Molecular weights of celluloses and cellulose derivates. Industrial and Engineering Chemistry, 30 (10): 1200–1203.


32. Koocheki, A., Taherian, A. R. and Bostan, A. 2013. Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50: 446-456


33. Koocheki, A., Taherian, A. R., Razavi, S. M. A., Bostan, A. 2009. Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum Food Hydrocolloids 23: 2369–2379.

 

34. Knudsen, J. C., Karlsson, A. O., Ipsen, R. and Skibsted, L. H. Rheology of stirred acidified skim milk gels with different particle interactions. Colloids and Surfaces A: Physicochemical and Engineering Aspects, 274: 56-61.


35. Kutz, M. 2013. Handbook of farm, dairy and food machinery engineering. Academic Press.


36. Lai, L., Tung, J. and Lin, P. 2000. Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum. Food Hydrocolloids, 14: 287-294.


37. Lapasin, R. and Pricl, S. 1995. Rheology of polysaccharide systems. Springer.


38. Mandala, I., Savvas, T. and Kostaropoulos, A. 2004. Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, 64: 335-342.


39. Mohammad Amini, A. and Razavi S.M.A., 2012. Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar, J. Biol. Macromol, 51: 235– 243.


40. Mohammad Amini, A. 2007. Extraction optimization of Balangu seed gum and effect of Balangu seed gum on the rheological and sensory properties of Iranian flat bread, MSc. thesis, Ferdowsi University of Mashhad, Iran.


41. Mohammad-Amini, A., Razavi, S. M. A. and Zahedi, Y. 2015. The influence of different plasticisers and fatty acids on functional properties of basil seed gum edible film. International Journal of Food Science and Technology. 50 (5): 1137-1143.


42. Morris, E.R. 1990. Shear-thinning of ‘random coil’polysaccharides: Characterisation by two parameters from a simple linear plot. Carbohydrate Polymers, 13: 85-96.


43. Morris, E. R., Cutler, A., Ross-Murphy, S., Rees, D. and Price, J. 1981. Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate polymers, 1: 5-21.


44. Morris, E.R. 1991. International Food ingredients. 1: 32-7.


45. Mezger, T. G. 2006. The Rheology Handbook: For users of rotational and oscillatory rheometers. Vincentz Network.


46. Mezger, T. G. 2002. In U. Zorll (Ed.), the rheology handbook: for users of rotational and oscillatory rheometers. Germany: Hannover.


47. Naghibi, F., Mosaddegh, M., Mohammadi Motamed, S. and Gorbani, A. 2005. Labiatae family in folk medicine in Iran: from etnobotany to pharmacology. Iranian Phamaceutical Research, 2: 63-79.


48. Naji-Tabasi, S. and Razavi, S.M.A. 2015. New studies on basil (Ocimum bacilicum) seed gum: Part III - Steady and dynamic shear rheology. Food Hydrocolloids. 1-8.


49. Naji-Tabasi, S., Razavi, S. M. A., Mohebbi, M. and Malaekeh-Nikouei, B. 2016. New studies on basil (Ocimum bacilicum) seed gum: part I-Fractionation: physicochemical and surface activity characterization. Food Hydrocolloids, 52: 350–358.


50. Norton, I. T., Spyropoulos, F. and Cox, P. 2010. Practical food rheology: an interpretive approach. John Wiley & Sons.


51. Nishinari, K. 2003. Physical chemistry and industrial application of gellan gum. Springer.


52. Pamies, R., Hernandez Cifre, J.G., del Carmen Lopez Martinez, M. and de la Torre, J.G. 2008. Determination of intrinsic viscosities of macromolecules and nanoparticles. Comparison of single-point and dilution procedures. Colloid and polymer science, 286: 1223–1231.


53. Rafe, A., Razavi, S. and Farhoosh, R. 2013. Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels. Food Hydrocolloids, 30: 134-142.


54. Rao, M. and Kenny, J. 1975. Flow properties of selected food gums. Canadian Institute of Food Science and Technology Journal, 8: 142-148.


55. Razavi, S.M.A., Bostan, A., Niknia, S. and Razmkhah, S. 2011. Functional properties of hydrocolloid extracted

 

from selected domestic Iranian seeds (in Persian). Journal of Food Science Research, 21 (3): 380–389.

56. Razavi, S. M. A., Mohammadi Moghaddam, T., Emadzadeh, B. and Salehi F. 2012. Dilute solution properties of wild sage (Salvia macrosiphon) seed gum. Food Hydrocolloids, 29: 205-210.


57. Razavi, M. and Karazhiyan, H. 2009. Flow properties and thixotropy of selected hydrocolloids: experimental and modelling studies. Food hydrocolloids, 23: 908-912.


58. Razavi, S. M., Moghaddam, T. M. and Emadzadeh, B. 2010. Rheological interactions of Balangu (Lallemantia royleana) seed extract with selected food hydrocolloids. Electronic J. Environ. Agric and Food Chem, 9: 1540-1550.


59. Razmkhah, S., Razavi, S.M.A., Mohammadifar, M.A., Tutor Alec, M., Ahmadi Gavlighi, H. 2016. Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties. Carbohydrate Polymers, 153: 14-24.


60. Robinson, G., Manning, C.E. and Morris, E.R. 1991. In Food Polymers, Gels and Colloids, ed. E. Dickinson. Special Publication No. 82, Royal Society of Chemistry, Cambridge, UK, pp. 22-33.


61. Song, K.-W., Kim, Y.-S. and Chang, G.-S. 2006. Rheology of concentrated xanthan gum solutions: Steady shear flow behavior. Fibers and Polymers, 7: 129-138.


62. Steffe, J. F. 1996. Rheological methods in food process engineering. Freeman press.


63. Tabatabaee Amid, B. and Mirhosseini, H. 2012a. Effect of different purification techniques on the characteristics of hetero polysaccharide-protein biopolymer from durian (Durio zibethinus) seed. Molecules, 17: 10875-10892.


64. Vardhanabhuti, B. and Ikeda, S. 2006. Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves. Food hydrocolloids, 20: 885-891.


65. Wang, Q. and Cui, S. W. 2005. Understanding the conformation of polysaccharides. Food Carbohydrates: Chemistry, Physical Properties, and Applications,


66. Williams, P. A. and Phillips, G. O. 2000. Gum Arabic in Handbook of Hydrocolloids (G.O. Phillips and P.A. Williams, eds.) Woodhead Publishing Ltd, Cambridge.


67. Xiu, A., Zhou, M., Zhu, B., Wang, S. and Zhang, J. 2011. Rheological properties of Salecan as a new source of thickening agent. Food Hydrocolloids, 25: 1719–1725.


68. Youssef, M. K., Wang, Q., Cui, S. W., and Barbut, S. 2009. Purification and partialphysicochemical characteristics of protein free fenugreek gums. Food Hydrocolloids, 23: 2049–2053.