Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations

In this study, the effects of calcium chloride (CaCl2) and sodium chloride (NaCl) with different concentrations (0–20 mM) on the properties of arachin and basil seed gum composite gels were investigated. The results showed that the G′, G″ and gel strength of the composite gels were enhanced by Ca2+ and Na+ at a low concentration and decreased at high concentrations. An appropriate concentration of Ca2+ or Na+ (10 mM) strengthened the electrostatic forces, hydrophobic interactions, hydrogen bonds, disulfide bonds and facilitated a conformation conversion of the secondary structures from α-helix to β-sheet. These changes were responsible for the improved hydration properties including water-holding capacity, freeze-thaw stability and swelling behavior of the composite gels in the presence of 10 mM Ca2+ or Na+, which could be explained by the images of compact and uniform microstructures. High concentration of salt ions (15–20 mM) hindered the formation of regular gel network. These findings may facilitate the design of arachin-based gel products with improved texture and sensory characteristics.