Enzymatic process for mustard seed to produce oil, meal, and allyl isothiocyanate

Mustakas, G. C.; Griffin, E. L.; Gastrock, E. A.; D’Aquin, E. L.; Keating, Esmond J.; Patton, E. L.

doi:10.1002/bit.260050106

Cited by 8 publications

(2 citation statements)

References 6 publications

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“…For simplicity, the letters A,B,C, and D are used to distinguish between preparation methods. Meals A,B, and C were prepared in previous bench-scale studies (10,11) ; whereas meal D was prepared previously in the pilot plant (9). For meal A, ca.…”

Section: Preparations Of Protein Mealsmentioning

confidence: 99%

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Mustard seed processing: Simple methods for following heat damage to protein meals

McGhee

Kirk

Mustakas

1964

J Americ Oil Chem Soc

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Processed mustard seed contains a considerably higher content of reducing sugar than other oilseeds. During processing, the natural reducing sugar is supplmented with glucose released by enzyme hydrolysis of the thioglucoside, and this total content reaches a value of more than 3% of the defatted mustard meal. This quantity of reducing sugar in mustard seed is three times more than that in soybean meal. Consequently, the browning reaction, which degrades protein, presents a greater problem in processing oilseeds containing thioglucosides than oilseeds free of thioglucosides. In developing the processing of mustard seed, the degree of heat treatment given the protein meals had to be determined. Several indirect methods were developed for following the effects of heat treatment on protein quality. Nitrogen solubility index, optical density of aqueous extracts, and reducing sugar content correlated well with degradation of heat‐labile amino acids, such as lysine, arginine, and histidine, and gave an index of protein quality.

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Section: Preparations Of Protein Mealsmentioning

confidence: 99%

“…When mustard meals were heated to renlove the essential oil, a loss in the basic amino acids, lysine, arginine, and histidine, was observed (9,10). The loss of amino acid is attributed primarily to a reaction with reducing" sugars in the protein meal.…”

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confidence: 99%

Mustard seed processing: Simple methods for following heat damage to protein meals

McGhee

Kirk

Mustakas

1964

J Americ Oil Chem Soc

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Zur Kenntnis der schwefelhaltigen Verbindungen in Raps und seinen Verarbeitungsprodukten

1972

Nahrung

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Einleitung Raps (Brassica napus) und Rtibsen (Brassica rapa) werden botanisch unter dem SammelnamenBrassica campeslris geflihrt und gehoren in die Familie der Cvuciferae, der Kreuzbllitler [7g]. Die Samen unterscheiden sich durch GroBe, Farbe und dlgehalt. Beides sind runde braune bis rotbraune Komer, Raps ist etwas dunkler als Rlibsen. Der Korndurchmesser betragt bei Raps 1-2 mm, bei Rtibsen ungefahr die Hiilfte. I m Anbau tiberwiegt der Raps bei weitem; der dlgehalt der Samen liegt bei etwa 40%. Rapsol und Rtibol sind weder nach der Zusammensetzung noch in ihrem chemischen oder physikalischen Verhalten zu unterscheiden. Beide Ole werden deshalb als eine dlart, und zwar als Rapsol oder als Rlibol bezeichnet. Entsprechend den Angaben aus dem Jahre 1966 betrug die Weltproduktion an Rapssaaten etwa 4,3 Mill. t und steht demnach an 6. Stelle bei den dlsaaten [74]. Von den anderen dlsaaten unterscheidet sich die Rapssaat durch eine sehr abweichende Zusammensetzung ihres Oles (hoher Anteil an Erucasaure) und durch das Vorkommen von Thioglukosiden. I n manchen Staaten, z. B. in Kanada, Polen und Schweden, hat die Rapsforschung schon langjahrige Traditionen [I 181. Besondere Aufmerksarnkeit wird dem Gehalt an Erucasiiure [13, 22, 23, 1121 und Thioglukosiden [5] gewidmet mit der Absicht, auf zlichterischem Wege den Gehalt dieser Inhaltsstoffe zu vermindern. Nach Angaben von CARROLL [IS] wird e k e schadliche Wirkung der Erucasiiure festgestellt. Diese Frage ist zwar nicht endgtiltig entschieden [73], aber man glaubt, daB eine Steigerung des biologischen Wertes von Rapsol durch eine Herabsetzung des Gehaltes an Erucasaure erreicht werden kann. Wie man Berichten aus Kanada und Schweden entnehmen muB, werden schon Rapssorten gezlichtet, die frei von Erucasaure sind [96, 981. Diese Sorten geben jedoch eine niedrigere dlausbeute und zeigen eine geringere Winterfestigkeit. Der unerwtinschte Thioglukosidgehalt in Rapssaaten lLBt sich nach Angaben von APPELg v r s~ [5] ebenfalls ztichterisch gtinstig beeinflussen. Die z. B. in der DDR durchgeftihrten Veredlungsversuche ergeben eine Rapssorte mit niedrigem Isothiocyanatgehalt [So]. SchweJelhallige Verbindungen des Rapses I. VorkommenMan kennt schon seit langer Zeit den scharfen, bitteren Geschmack der Rapskorner a n d den stechenden Geruch, der beim Zerreiben frei wird. Die Anwendung von Rapsschrot als

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Rapeseed: Constituents and protein products Part 2: Preparation and properties of protein‐enriched products

Mieth¹,

Brückner²,

Kröll³

et al. 1983

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literature is reviewed about the preparation and functional properties$nd application of defatted meals, protein concentrates and isolates of Brassica seeds. Especially the influence of physico-chemical, microbiological and enzymatical treatments is represented on antinutritional compounds, glucosinolates, their splitting products and phytic acid. General classification of processes and productsAs protein-enriched manufactured products from Brassica seed are recognised seed meals, protein concentrates and isolates, which differ from one another in their composition, properties and possible applications [22, 30, 77, 82, 85, 90, 93, 104, 107, 109, 113a, 131, 132, 136, 152, 163, 1641. Seed-meals are extracted from seeds and their manufactured products, so called "industrial meals", if necessary in connection with dehulling by non-extractive pre-or posttreatment.Hull-rich products with low raw protein content (< 45 %) are used exclusively as components of mixed fodder in animal feeding. Dehulled products with high raw protein content (>45 %) have importance mainly as components for human nourishment.Protein concentrates are obtained by extracting anti-nutritive constituents of seeds or seed meal with aqueous and/or non-aqueous solvents. Concentrates from dehulled raw materials (raw protein content > 60 %) are potentially useful for the food industry, those from hull-rich raw materials (raw protein content < 60 %) for fodder.Protein isolates are obtained by extraction the proteins from seeds or seed meals and precipitation or ultra-filtration. Isolates (raw protein content > 90 %) are of prospective importance for human nourishment.For economic reasons industrial processes of the detoxification of Brassica seed meal is impractical at present, with the exception of thermal pre-treatment (toasting, steaming) of industrial meals. Protein-enriched products have been produced under large-scale re-' Physical TreatmentPhysical treatments either lead to myrosinase inactivation and thus work against the formation of toxic autolysis products or cause a volatilisation or a transformation into biologically more passive compounds. The effects of such treatments are summarised in Tables 1 and 2.The main possibilities for inactivating myrosinase are treating the seeds by heating, cooking or dipping in hot water or diluted soda-lye and micro-wave radiation. It is worth to remark in this connection, that various Brassica species and varieties exhibit different thermal stabilities of myrosinase [88]. The degree of enzyme inactivation depends on the time and temperature of the heating, as well as on the humidity regime. In this a short time treatment of intact seeds at temperatures of 100 "C and high humidity generally proves to be more effective than longer time (30 min) heating at temperatures below 100 "C and limited water content [37, P24, P30).In closed systems, i.e. with constant water content, the efficiency of thermal inactivation is higher than in open systems. A 15 min heating of intact seeds at 90 "C and 8% water conten...

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Enzymatic process for mustard seed to produce oil, meal, and allyl isothiocyanate

Cited by 8 publications

References 6 publications

Mustard seed processing: Simple methods for following heat damage to protein meals

Mustard seed processing: Simple methods for following heat damage to protein meals

Zur Kenntnis der schwefelhaltigen Verbindungen in Raps und seinen Verarbeitungsprodukten

Rapeseed: Constituents and protein products Part 2: Preparation and properties of protein‐enriched products

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