Author/Authors :
Elhami Rad, Amir Hossein Department of Food Science and Technology - Islamic Azad University Sabzevar Branch, Sabzevar, Iran , Ghorbani, Atefeh Department of Food Science and Technology - Islamic Azad University Sabzevar Branch, Sabzevar, Iran , Nateghi, Leila Department of Food Science and Technology - Faculty of Agriculture - Islamic Azad University Varamin-Pishva Branch, Varamin, Iran , Haddad Khodaparast, Mohammad Hossein Department of Food Science and Technology - Ferdowsi University of Mashhad, Mashhad, Iran , Zarei, Fatemeh Food and Drug Administration, Tehran, Iran, Iran
Abstract :
In this study, the structure and physicochemical properties of mucilage extracted from Malva
flowers were investigated. The mucilage suspension contains large particles with low polydispersity
showing low stability due to low zeta potential. The morphology of particles indicates polyhedral
monodisperse particles. The predominantly present element is potassium and the most important
functional group by FTIR is carboxylate at the wavelength of 1623cm-1 and 1407 cm-1, pyranose
vibratory ring at 1256cm-1, and 1062cm-1, and Beta configuration at 780 cm-1 and 618 cm-1.
Results of NMR also suggested the presence of sugars in the mucilage. Its low enthalpy (193.27J/g)
is due to the presence of ordered granules. Also, a high glass transfer temperature (95.4°C) indicates
a high crystallization rate thus a stable structure and heat–resistant granules.
Keywords :
Malva flower , Chemical structure , Mucilage , Hydrocolloids
