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United States Patent (19) 11 Patent Number: 4,980,186 Sharafabadi 45 Date of Patent: Dec

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United States Patent (19) 11 Patent Number: 4,980,186 Sharafabadi 45 Date of Patent: Dec United States Patent (19) 11 Patent Number: 4,980,186 Sharafabadi 45 Date of Patent: Dec. 25, 1990 (54) PSEUDOPLASTIC YELLOW MUSTARD Mucilages as Examples of Polysaccharide Denatura GUM tion'. Weber et al., J. Food. Sci. (1974), 39, pp. 461–466 76 Inventor: Soheil K. Sharafabadi, Suite 808 400 "Functional Characteriscs of Mustard Mucilage'. Stradbrook, Winnipeg, Manitoba, Vose, Cereal Chem., (1974) 51, 658-665 "Chemical and Canada, R3L 2P8 Physical Studies of Mustard & Rapeseed Coats'. Theander et al., J Agri Food Chem. (1977), 25 pp. (21) Appl. No.: 393,657 270-273 "Carbohydrates, Polyphenols & Lignin. In 22 Filed: Aug. 14, 1989 Seed Hulls'. 511 Int. Cl. ..................... C08B 37/00; A23L 1/225 “Woods et al., Can J. Plant Sci. (1980) 60, pp. 1031-33 (52) U.S.C. .................................... 426/425; 426/430; Mucilage From Yellow Mustard'. 426/431; 426/506; 426/511; 426/629; 426/655; Primary Examiner-Donald E. Czaja 426/658 Assistant Examiner-Evan Federman 58) Field of Search ............... 426/425, 429, 430, 431, Attorney, Agent, or Firm-Robert W. B. Bailey 426/629, 658, 655, 506, 511 57 ABSTRACT (56) References Cited An improved process of gum extraction from whole U.S. PATENT DOCUMENTS yellow mustard seed is described. The process is time temperature interdependent. In a first step the seed is 3,615,648 10/1971 Barros ................................. 426/431 treated in water, preferably at elevated temperature, the FOREIGN PATENT DOCUMENTS extract is then separated, preferably mechanically, more preferably by a perforated centrifuge, or even more 671499 la 1963 Canada ................................ 426/431 preferably by a slitted centrifuge. The aqueous extract OTHER PUBLICATIONS on precipitation and drying gives a gum with pseudo plastic properties similar to those of xanthan gum. The Siddiqui et al., Food Microstructure (1986) pp. 157-162 extraction using mechanical separation, especially by a "Mucilage in Yellow Mustard Seeds'. perforated bowl centrifuge, which can be slitted, is Bailey et al., Biochem. J. (1932), 26, pp. 1609-1623 "The suitable for industrial scale extraction of the yellow Nature & Composition of the Seed of White Mustard mustard seed. A centrifuge adapted for juice extraction (Brassica alba)'. is suitable. The gum produced under these conditions Bailey, Biochem. J. (1935), 29, pp. 2477-2485 "Cress exhibits unique properties dramatically different from Seed Mucilage'. those reported from other previous processes, in both Hirst et al., Biochem. J. (1965) 95, pp. 453-458 "Seed composition and viscosities. Polysaccharides & Their Role in Germination'. Grant et al., Chem. Comm (1969) pp. 805-806 “Seed 20 Claims, 4 Drawing Sheets U.S. Patent Dec. 25, 1990 Sheet 1 of 4 4,980,186 O 5 2 > O. O.O. O.OO O.O. O. SHEAR RATE K/S FIG. O >e f) O cd V2 O.O. O.OO OO 0. SHEAR RATEK/S FG. 2 U.S. Patent Dec. 25, 1990 Sheet 2 of 4,980,186 O.OO O.O. 0. SHEAR RATE K/S FG. 3 O 5 2 X H cf. O U ? > O. OO O.OO O.O O. SHEAR RATE K/S FG. 4 U.S. Patent Dec. 25, 1990 Sheet 3 of 4 4,980,186 2OO OO 2 so : (f) of Ca 8 L cf. y is 20 f O.OO ool O. SHEAR RATE ki/s F.G. 5 OO 2 5 OO o 2 - 50 2 L 3 l S . >- O 20 0.55 Cld f S KO O.2 O.OO O.O. O. SHEAR RATE ki/s F.G. 6 U.S. Patent Dec. 25, 1990 Sheet 4 of 4 4,980,186 5OO 5 200 2 o 100: al iE 2 50 r 3 O5 cf.d U S. 20 f) O.2 IO: O. OOO O.O. O. SHEAR RATE ki/s 2 O 0.5 C 2 > 0.2 5 prU Od o t O. O.05 0.02 2 OO O.OO OO O. SHEAR RATE ki/s FG.8 PRIOR ART 4,980, 186 1. 2 minor components. The hot water kernel fraction poly PSEUDOPLASTIC YELLOW MUSTARD GUM saccharides after hydrolysis contained in rough order of concentration arabinose as major component and Xy This invention relates to natural products from oil lose, galactose and galacturonic acid as minor compo seeds. Especially it relates to extraction of gum from nents. A large scale extraction of the kernals produced yellow mustard seed, including a suitable industrial a polysaccharide almost entirely composed of arabi process. Such extracts are called gums or mucilages, nose, yielding 6.3% with cold water, and boiling water and are generally hydrocolloids containing polysaccha gave a further 6.1%. rides. While such gums may be designated as specific to Grant et al. Chem. Comm., (1969) 805 extracted a particular plant species seed, in fact the composition 10 yellow mustard seed with cold water to obtain gum, depends to some extent on the method of extraction. which appeared to consist of 50% cellulose solubilized The term "mucilage' describes a viscous gum of plant by acidic polysaccharides. These polysaccharides in origin, forming a viscous aqueous solution. Mucilage cluded as components galacturonic acid, rhamnose, may either refer to gum present in the seed or gum galactose, arabinose, and xylose. extracted from the seed, which varies with extraction 15 Weber et al. J. Food Sci. (1974) 39, 461 defatted method. In this application the word gum is used in yellow mustard seed hulls with a hexanye-ethanol preference to mucilage. water mixture, then extracted the dried defatted residue Mustard has two major commercial species, namely with water at an undefined temperature. The extracted Brassica juncea (varieties Canadian brown, Stoke and gum was precipitated by ethanol addition, in 15 to 25% oriental mustard) and Sinapic alba, also referred to as 20 yield, freeze dried and tested for rheological properties. Brassica hirta, or Brassica alba (varieties white and yel The composition suggested by Bailey (above) was con low mustard). firmed as an acidic polysaccharide comprising about 50% cellulose, 10 to 18% uronic acids, mainly galact BACKGROUND AND PRIOR ART uronic acid, including as well arabinose, xylose, and The Cruciferae family of plants includes several in 25 glucose in 5:2:1 ratio, two unidentified saccharides were dustrial oilseed crops. Oilseeds typically comprise an also present. This gum was shown to be a hydrocolloid inner kernel, an outer hull, shell or husk, and a coating, of thixotropic properties, comparable to guar, traga gum is found in the hull and coating. Yellow mustard is canth, carrageen and karaya gums. one such variety, although more commonly used as a Vose Cereal Chem. (1974) 51, 659 defatted hulls condiment than an oilseed. Yellow mustard seed con 30 from mustard and rape (canola) species, followed by tains glucosinolates which have thioglucoside groups, sequential extraction obtaining 22.6% gum with cold these are toxins, which regarded rendering the seed water, and a further 1.1% with hot water from yellow unfit for consumption, especially human. The presence mustard seed, compared to 2.2 to 3.7% with cold water of these thioglucoside groups presents problems in re and a further 0.6 to 2.2% with hot water from brown fining oil. Glucosinolates are both water and oil soluble. 35 mustard (Brassica juncea species), and 0.9 to 1.2% with Gum present in some of these oilseed crops also pro cold water, and a further 1.0 to 1.3% with hot water duces storage and extraction problems in the oilseed from rapeseed (Brassica campestris, Brassica napus). Hy industry. drolysis of the cold water gums showed that the brown mustard and rape gums were similar with arabinose (40 PRIOR ART YELLOW MUSTARD GUM to 50%), xylose (18 to 25%), glucose (10 to 14%), EXTRACTIONS uronic acids (6 to 12%), with traces of fructose, galac Yellow mustard seed has been extracted in various tose, and rhamnose. Yellow mustard gum was about ways on a laboratory scale, to analyze and identify the 35% hydrolyzable (1M sulfuric acid at reflux for 4 gum and its components. The results are not consistent. hours), the residue being cellulose, the hydrolyzable Bailey et al. Biochem. J. (1932) 26, 1609) and Bailey 45 portion was galacturonic acid (30%), arabinose (20%), Biochem. J. (1935) 29, 2477), extracted whole seed glucose (20%), xylose (6%), fructose (6%), rhamnose with cold water to obtain 2% gum, which was identi (6%). The hot water gums were similar. The viscosity fied as including cellulose, and two acidic polysaccha of yellow mustard gum was much greater than those of rides, each containing galactose, galacturonic acid and brown mustard and rape, as was those of slurries pre arabinose. 50 pared by milling whole hulls. Hirst et al. Biochem. J. (1965) 95, 453 extracted Theander et al. J. Agri. Food Chem. (1977) 25, 270 yellow mustard seed hulls and kernels separately using extracted hulls of white mustard seed (similar to yellow a sequential extraction scheme. Hull extraction gave mustard) with 80% ethanol to give chloroform and 6.4% with cold water, boiling water then gave a further water soluble fractions, the water soluble fraction was 8.6%. The cold water hull fraction polysaccharides 55 further split into acidic, neutral, and basic fractions. The after hydrolysis contained in rough order of concentra neutral unhydrolyzed water soluble fraction consisted tion galactose, arabinose, and galacturonic acid, as mainly of sucrose, stachyose and fructose. The ex major components and xylose, glucose and mannose as tracted hulls were further extracted with benzene minor components. The hot water hull fraction polysac ethanol, to give polysaccharides, which were then hy charides after hydrolysis contained in rough order of 60 drolyzed (12M sulfuric acid room temperature for 2 concentration arabinose, galactose, and galacturonic hours, then 0.358M sulfuric acid under reflux for 6 acid, as major components and xylose, rhamnose, glu hours) and analyzed shown to consist of glucose 39.3%, cose and mannose as minor components.
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