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Gums are long chain polysaccharides components with high molecular weight wildly used in the food and many other industries as stabilizer, texture modifier, gelling agent, thickener and emulsifier. The aim of this study was to investigation evaluation of physicochemical and emulsifying properties of protein-free balangu seed (Lallemantia royleana) gum. The results showed, balangu and protein-free balangu were obtained from molecular weight 3120 and 3360 kDa, respectively. Major functional groups were identified from FTIR spectrum of balangu and protein-free balangu, include O-H, C-H, C=O, -COO-, and C-O-C. The results of GC-MS showed that the major monosaccharides specified in Glucose, Galactose, Arabinose, Xylose and Rhamnose. According to the rheological protein-free balangu had the lowest protein content and this led to formation of large oil droplet size and lower emulsion stability. The parameters of Herschel–Bulkley model were showed, the values of coefficients of determinations (R²) were near to 1 and Root Mean Square Error (RMSE) values were lower than 0.4, which indicate the suitability of this model to describe the flow behaviour of samples. Moreover all emulsions represented flow behaviour index values less than 1, which reveals shear thinning behaviour of emulsions, but no significant difference was found between emulsions (p>0.05). On amplitude sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which indicates their elastic behaviour. On frequency sweep test, the storage modulus values were greater than loss modulus values in all emulsions, which confirmed solid like behavior. The indices of power law’s storage modulus balangu and protein-free balangu emulsions had near to zero which reflect high elastic behaviour of emulsion.
 

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Edible films, which in addition to creating beneficial effects by carrying antimicrobial compounds, antioxidants, etc., have biodegradable properties, have attracted the attention of many researchers. In this study, the gum obtained from the inner pod of bean with two concentrations of glycerol (40 and 60%) and three concentration of oregano essential (1, 2 and 3%) oil was used to produce biofilms. After studying the physicochemical and mechanical properties of the resulting films, the best treatment was combined with titanium oxide nanoparticles in two concentrations of 1 and 2% and its antimicrobial properties were also investigated. The results showed that increasing the essential oil raised the film thickness, while high concentrations of essential oil decreased the moisture content of the films. Although the addition of essential oil reduced the solubility of films compared with control sample, but in the treatments with essential oil, increasing the essential oil reduced the solubility of the film. Increasing the concentration of essential oil also increased turbidity and free radical DPPH activity. High concentrations of essential oil decreased the lightness of the films but increased the yellowing and redness compared to the control sample. Due to the interaction of the oil in the essential oil with the gum, the cohesion of the polymer network decreased and consequently, the tensile strength and the elongation factor at the break point decreased. Antimicrobial effect of films with 3% essential oil and 2% titanium oxide had the highest inhibitory area in the disk diffusion test with other samples on Staphylococcus Aureus, Escherichia coli, Salmonella Typhoid, Bacillus Cereus and pseudomonas Aeruginosa significantly (p<0.05)