Document Type : Original Article


1 Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran

2 Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

3 Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

4 Food and Drug Administration, Tehran, Iran


   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.


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