The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage

Mohammad Ali Hesarinejad; Maryam Sami Jokandan; Mohammad Amin Mohammadifar; Arash Koocheki; Seyed Mohammad Ali Razavi; Marcel Tutor Ale; Farnaz Rezaiyan Attar

doi:10.1016/j.ijbiomac.2017.10.102

The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage

Int J Biol Macromol. 2018 Aug:115:1260-1266. doi: 10.1016/j.ijbiomac.2017.10.102. Epub 2017 Oct 17.

Authors

Mohammad Ali Hesarinejad¹, Maryam Sami Jokandan², Mohammad Amin Mohammadifar³, Arash Koocheki⁴, Seyed Mohammad Ali Razavi⁴, Marcel Tutor Ale⁵, Farnaz Rezaiyan Attar⁴

Affiliations

¹ Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark. Electronic address: ma.hesarinejad@gmail.com.
² Research Group for Nano-Bio Science, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.
³ Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.
⁴ Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box 91775-1163, Mashhad, Iran.
⁵ Department of Chemical and Biochemical Engineering, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby, Denmark.

PMID: 29054524
DOI: 10.1016/j.ijbiomac.2017.10.102

Abstract

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.

Keywords: Plantago lanceolata seed mucilage; Rheology; Sugar composition.

MeSH terms

Hot Temperature*
Plant Mucilage / chemistry*
Plantago / chemistry*
Rheology*
Seeds / chemistry*

Substances

Plant Mucilage