Solubility, swelling power and clarity of wheat starch affected by sage seed addition

The influence of sage seed gum (SSG) at different concentration (0, 0.1, 0.25 and 0.5% w/w) onswelling power, solubility index, paste clarity and steady shear flow behavior of wheat starch dispersion(2%, w/w) was investigated. Sage seed gum addition enhanced the swelling power at all temperatureschosen (50-90 °C). It also increased starch polymers leakage at temperatures <80°C. On the contrary, thisaddition decreased the activation energy needed for swelling (up to 34.17%) and solubilization (up to30.85%). The past clarity of wheat starch significantly decreased in the presence of SSG (p<0.05). Theresults clearly showed the remarkable influence of SSG addition on the parameters mentioned.

Keywords:

Starch , Sage seed gum , Swelling power , Solubility index