Journal article
The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage
Ferdowsi University of Mashhad1
National Food Institute, Technical University of Denmark2
Research group for Nano-Bio Science, National Food Institute, Technical University of Denmark3
Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark4
Department of Chemical and Biochemical Engineering, Technical University of Denmark5
Center for BioProcess Engineering, Department of Chemical and Biochemical Engineering, Technical University of Denmark6
In this study, the effect of concentration (0.5, 1, 1.5 and 2%) and heating-cooling rate (1, 5 and 10 °C min−1) on the rheological properties of Plantago lanceolata seed mucilage (PLSM) solutions were investigated. It was observed that the gum dispersions exhibited viscoelastic properties under the given conditions.
Mechanical spectra of PLSM were classified as weak gels based on the frequency sweep, complex viscosity (η*) and tan δ results. All variables had significant impacts on the rheological parameters. Chemical and monosaccharide compositions were also determined to provide more structural information. The results revealed that PLSM had high total sugar content (87.35%), and it is likely an arabinoxylomannan-type polysaccharide.
| Language: | English |
|---|---|
| Publisher: | Elsevier BV |
| Year: | 2018 |
| Pages: | 1260-1266 |
| ISSN: | 18790003 and 01418130 |
| Types: | Journal article |
| DOI: | 10.1016/j.ijbiomac.2017.10.102 |
| ORCIDs: | Mohammadifar, Mohammad Amin and Ale, Marcel Tutor |
