In this study, whey protein concentrate (WPC) and xanthan gum (XG) hydrogels were developed with cooperation of basil seed nanoparticles (BSG NPs) (1 and 3%), two different levels of salt (150 and 300-mM CaCl₂), and acidic pH (3.5). The five types of hydrogels were synthesized and characterized mechanically and morphologically using different methods such as SEM, swelling ratio, DSC, WHC, and texture analysis. The results showed that the hardness and consistency of the hydrogel system reached the most at the WPC–XG (300-mM CaCl₂) among the samples. The hardness was 931.83 g, and the consistency was 28297.8 g s. For WHC analysis, WPC–XG (150-mM CaCl₂) sample got the highest rate of the WHC (%) at 95.39%. The highest rate of swelling ratio was attributed to WPC–XG (BSG NPs 3%) composite. From DSC analysis, the highest peak temperature (T_p) at 114 °C relates to WPC–XG (BSG 3%), the highest onset temperature (T_o) at 99 °C, relates to WPC–XG (BSG 1%), and the sample containing WPC–XG (150-mM CaCl₂)_. The highest value of enthalpy of gelatinization (ΔH) belongs to WPC–XG (BSG NPs 3%) samples.

在这项研究中，乳清蛋白浓缩物（WPC）和黄原胶（XG）水凝胶是与罗勒种子纳米颗粒（BSG NPs）（分别为1％和3％），两种不同水平的盐（150和300-mM CaCl ₂）共同开发的。 ，以及酸性pH（3.5）。合成了五种类型的水凝胶，并使用不同的方法（如SEM，溶胀比，DSC，WHC和质构分析）对它们进行了机械和形态学表征。结果表明，在样品中，水凝胶体系的硬度和稠度在WPC-XG（300-mM CaCl ₂）达到最高。硬度为931.83 g，稠度为28297.8 g s。对于WHC分析，WPC–XG（150-mM CaCl ₂）的WHC率最高（％）为95.39％。最高的溶胀率归因于WPC-XG（BSG NPs 3％）复合材料。通过DSC分析，在114°C时的最高峰值温度（T _p）与WPC–XG（BSG 3％）有关，在99°C时的最高起始温度（T _o）与WPC–XG（BSG 1％）有关。 ，样品中含有WPC-XG（150-mM CaCl ₂）_。糊化焓的最大值（ΔH）属于WPC-XG（BSG NPs 3％）样品。