Interaction of wheat and rice starches with yellow mustard mucilage

The effect of yellow mustard mucilage (YMM) on gelatinization and retrogradation of wheat and rice starches were studied. Considerable interactions were observed between YMM and wheat and rice starches which were accompanied by a marked increase in viscosity. DSC studies showed that the presence of YMM did not affect peak gelatinization temperature (T_p) of wheat and rice starches, but slightly increased melting enthalpy (ΔH) and the phase transition temperature range (T_c−T₀). Addition of YMM markedly changed wheat and rice starch gel textures by increasing hardness, adhesiveness, chewiness and springiness. The addition of YMM–locust bean gum (LBG) mixture (9:1) similarly increased the viscosity of wheat and rice starches but decreased gel hardness. The swelling power as well as solubilized starch and amylose were decreased for both starches in the presence of YMM. Syneresis in wheat and rice starches was also decreased by the presence of YMM.