title: Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects.
abstract: The effect of different extraction procedures on functional properties of mucilage extracted from Plantago major seed were investigated using response surface methodology. Extraction at 75°C, using 1:60 water:seed ratio at pH 6.8 was the best condition for maximum yield (15.18%), emulsion stability (67.4%), foam stability (88.4%), solubility (97.36%) and water absorption capacity (39.74g/g) of mucilage. At this optimum point, PMSM had, on average 82.85% carbohydrate, 76.79 mgGAE/gdrytotal phenol content, 97.8mgg-1total flavonoid content and 915.54μgml-1antioxidant activity. The results indicated that PMSM had average molecular weight of 1.2×106Da. FTIR analysis demonstrated the presence of carboxyl, hydroxyl and methyl groups and glycoside bonds. The chain flexibility parameter, activation energy, ζ-potential and droplet size for PMSM were determined as 946.09, 0.78×107J/kgmol, 15.23mV (at neutral pH) and 448.56nm, respectively. Intrinsic viscosity for PMSM in deionized water was 14.24dlg-1.
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Behrooz
authors.initials: B
authors.lastname: Alizadeh Behbahani
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran. Electronic address: tabatabai@um.ac.ir.
authors.forename: Farideh
authors.initials: F
authors.lastname: Tabatabaei Yazdi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Fakhri
authors.initials: F
authors.lastname: Shahidi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Mohammad Ali
authors.initials: MA
authors.lastname: Hesarinejad
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Seyed Ali
authors.initials: SA
authors.lastname: Mortazavi
authors.affiliation: Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Mohebbat
authors.initials: M
authors.lastname: Mohebbi
keywords: Extraction process; FTIR; Molecular characteristics; Physicochemical properties; Plantago major seed mucilage