ARS | Publication request: RHEOLOGICAL CHARACTERIZATION OF JET COOKED LESQUERELLA FENDLERI SEED GUM AND CORNSTARCH SOLUTIONS

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

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.