The effects of basil seed gum on the physicochemical and structural properties of arachin gel

In this study, the effects of basil seed gum (BSG) (0–1%, w/v) on the physicochemical and structural properties of heat-induced arachin gels were investigated. The results showed that the water holding capacity, gel strength, viscoelasticity and thermal stability were improved by increasing the BSG concentration from 0.25% to 1%. The BSG could absorb excessive water around arachin molecules and facilitate the alternation of protein tertiary structures, which were beneficial to protein unfolding, aggregation and gel formation. The result of chemical interaction forces showed that the hydrophobic interaction, electrostatic interaction and hydrogen bond between arachin and BSG were enhanced by BSG and the interactions promoted the formation of a strong three-dimensional gel structure, as well as increased the storage modulus (G′), thus leading to reinforced gel strength. Confocal laser scanning microscopy and scanning electron microscopy exhibited a compact, phase-separated and bicontinuous network of the composite gels with 0.75% and 1% BSG. These findings may provide valuable information for developing novel arachin-based gel products and expanding the practical applications of arachin in the food industry.