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Rheological characterization of jet-cooked Lesquerella fendleri seed gum and cornstarch solutions


Rheological characterization of jet-cooked Lesquerella fendleri seed gum and cornstarch solutions



Industrial crops and products 11(2-3): 243-247



ISSN/ISBN: 0926-6690

DOI: 10.1016/s0926-6690(99)00046-1

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 gum-modified starch solutions. 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. Flow curves were determined for 1% solutions of jet-cooked starch and gum combinations. All materials investigated were biodegradable and exhibited positive thixotropic behavior.

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Accession: 016944235

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Related references

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