https://www.selleckchem.com/pr....oducts/sanguinarine-
This study was performed to investigate the influence of Lepidium perfoliatum seed gum (LPSG) and Alyssum homolocarpum seed gum (AHSG) on functional properties of wheat starch. Various concentrations of gums (0.25%, 0.5%, 0.75%, and 1% dry starch weight basis) were added to wheat starch, and their influences on water absorption, pasting properties, gel strength, freeze-thaw stability and color parameters were investigated. The results showed that both gums improved water absorption, freeze-thaw stability, pasting parameter
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