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

Lesquerella is a potential new seed crop that contains hydroxy fatty acid t riglycerides and approximately 15% seed coat gums. The polysaccharide gum o f the Lesquerella fendleri seed was isolated and jet-cooked with cornstarch in a series of laboratory experiments to investigate the viscoelastic prop erties of gum-modified starch solutions. The Lesquerella gum was combined w ith cornstarch at 1, 5, and 10% levels to produce a jet-cooked and drum dri ed 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 p ositive thixotropic behavior. (C) 2000 Elsevier Science B.V. All rights res erved.