Abstract:

This study aimed at investigating gelling properties of crude polysaccharide from the seeds of Plantago asiatica L.
(PLCP), extracted with water and deproteinated by the Sevag method, as a function of polysaccharide concentration, NaCl
and CaCl2. PLCP could form gels and the ability of gel formation was remarkably enhanced at higher concentrations of
PLCP. The gel-forming ability and thermal stability of PLCP were increased at lowers concentrations of CaCl2. In contrast,
the gel-forming ability of PLCP was improved by NaCl only at higher concentrations.

Key words: Plantago asiatica L., polysaccharide, gelling properties