Physicochemical properties and structural characteristics of basil seed gum extracted by different methods

Basil seed gum was obtained by enzymatic extraction, with the optimal extraction process determined by single factor experiments and response surface experiments. The influences of extraction methods including conventional method, microwave method, ultrasonic method and enzymatic method on the yield, physio-chemical properties (gel strength, water retention, swelling property, color), microstructure, rheological properties, active components and antioxidant properties (total flavonoids, total phenols) of basil seed gum were further investigated. The results showed that the basil seed gum, enzymatically extracted under the optimal process of pectinase used as extraction enzyme with amount of 4.1% (based on the mass of basil seed after pretreatment), enzymolysis time 30 min, enzymolysis temperature 40 ℃, pH=5.1, exhibited a yield of 12.96%. Compared with those from the other three methods, basil seed gum from enzymatic extraction displayed the highest yield and the best water retention. Meanwhile, the microstructure indicated that the basil seed gum extracted by enzymatic method had a network structure. The dynamic rheological temperature scanning model showed that basil seed gum was quite stable hydrocolloid, and the basil seed gum extracted by enzymatic method was the most stable. The basil seed gum extracted by enzymatic method could retain the active ingredients to the greatest extent, and the scavenging rate of 2,2-diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl (DPPH) free radical reached 20.60%±1.44%, while that of diammonium 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) reached 8.70%±0.37%. © 2024 Fine Chemicals. All rights reserved.