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ARS Home » Research » Publications at this Location » Publication #104139
Title: RHEOLOGICAL CHARACTERIZATION OF JET-COOKED LESQUERELLA FENDLERI SEED GUM AND CORNSTARCH SOLUTION

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

Submitted to: Industrial Crops and Products
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/1/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary: Lesquerella fendleri is a new crop with a growing market for its seed oil. Other products that are developed from Lesquerella, such as the seed gum, will improve the economic development of this crop. The seed gums were isolated and cooked together with cornstarch in a special high pressure jet cooker to produce a new material. The properties of the jet-cooked product were different than either of the starting materials and may have applications as a biodegradable industrial product.

Technical Abstract: Lesquerella fendleri is a new crop with a growing market for its seed oil. Other products that are developed from Lesquerella, such as the seed gum, will improve the economic development of this crop. The seed gums were isolated and cooked together with cornstarch in a special high pressure jet cooker to produce a new material. The properties of the jet-cooked product were different than either of the starting materials and may have applications as a biodegradable industrial product.