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

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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
Volume115
Pages (from-to)1260-1266
ISSN0141-8130
DOIs
Publication statusPublished - 2018
CitationsWeb of Science® Times Cited: No match on DOI

    Research areas

  • Plantago lanceolata seed mucilage, Rheology, Sugar composition
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