The impact of concentration, temperature and pH on dynamic rheology of psyllium gels

A Farahnaky, H Askari, M Majzoobi, Gh Mesbahi

Research output: Contribution to journalArticle

70 Citations (Scopus)

Abstract

Structural aspects of the psyllium gum prepared from the seed husk of the plant of Plantago ovata Forsk was characterized by dynamic rheology and microscopy. Dynamic rheological properties of psyllium gel in the linear viscoelastic region, as a function of concentration (2, 2.5 and 3% w/w), temperature (5–95 °C) and pH (2.5–10) were investigated. Mechanical spectra of the psyllium gels were obtained by frequency sweep measurement classified into that of weak gels because G′ was larger than G″ throughout the tested frequency range and the separation of the two moduli (tan δ) was greater than 0.1. The phase angle increased with temperature and a peak associated with gel melting appeared at about 40 °C. All gels at different pH presented a typical weak gel spectrum. Scanning electron microscopy showed porous structures with different pore-size distribution for psyllium gels under different conditions in terms of concentration, pH and temperature.
Original languageEnglish
Pages (from-to)294-301
Number of pages8
JournalJournal of Food Engineering
Volume100
Issue number2
DOIs
Publication statusPublished - 2010

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