EXTRACTION PROCESS AND USE OF YELLOW MUSTARD GUM

摘要

The present invention provides for optimal extraction conditions for extracting yellow mustard gum from yellow mustard bran to provide for high yield. The four variables examined were extraction temperature, pH, water:solid ratio and extraction time. Of these variables, temperature and pH had a much greater influence on the yield and rheological properties of the extracted gum compared to water/solid ratio and extraction time. Optimum extraction conditions were temperatures between 50-70.degree.C, pH 7-10, water/solid ratio of 40:1 - 60:1 and extraction time of 2-2.5 hr. The yield of gum obtained under the optimum extraction conditions was 30% of bran weight. The extracted gum exhibited maximum shear thinning flow behaviours. It can be incorporated into cosmetic products and skin lotions.