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ARS Home » Research » Publications at this Location » Publication #93145
Title: RHEOLOGICAL CHARACTERIZATION OF JET COOKED LESQUERELLA FENDLERI SEED GUM AND CORNSTARCH SOLUTIONS

Author
item Holser, Ronald
item Carriere, Craig
item PARK, JONG SHIN - SEOUL NATIONAL UNIVERSITY
item Abbott Dr, Thomas

Submitted to: European Symposium on Industrial Crops and Products
Publication Type: Abstract Only
Publication Acceptance Date: 3/25/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Lesquerella is a potential new seed crop that contains hydroxy fatty acid triglycerides and approximately 15% seed coat gums. The polysaccharide gum of the Lesquerella fendleri seed was isolated and jet-cooked with cornstarch in a series of laboratory experiments to investigate the viscoelastic properties of the native gum and of gum-modified starch at various solution concentrations. The Lesquerella gum was combined with cornstarch at 1, 5, and 10% levels to produce a jet-cooked and drum dried material with potential application as a thickening or suspension agent. Substitutions of 10% Lesquerella gums for starch in jet- cooked and cooled gels prevented retrogradation over several freeze-thaw cycles. Flow curves were determined for redissolved starch-gum combinations at various concentrations which exhibited slight shear thinning behavior.