Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum

In the current study, the interactions between egg white albumin (EWA; 0 and 4% w/v) and basil seed gum (BSG; 0 to 0.5% w/v) were investigated using the rheological analyses in a solution system. The Herschel–Bulkley model was able to efficiently describe the flow behavior data. Increasing BSG concentration resulted in a significant increase in the apparent viscosity and yield stress, besides a significant decrease in the flow behavior index. According to amplitude sweep data, the structural strength of the EWA–BSG mixtures improved with the increase in BSG concentration. Power-law model efficiently described the frequency dependence of the experimental mixtures. Overall, the rheological data confirmed some synergistic interactions between EWA and BSG in the case of the mixture solutions containing 4% EWA and 0.3% BSG. This information may be of substantial use where the mixtures of proteins and polysaccharides are used for the stabilization of various food products.