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

*Corresponding author for this work

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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.
Original languageEnglish
JournalInternational Journal of Biological Macromolecules
Pages (from-to)1260-1266
Publication statusPublished - 2018


  • Plantago lanceolata seed mucilage
  • Rheology
  • Sugar composition

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