Functional Characteristics of Mustard Mucilage

Abstract

Mucilage found in hulls of yellow mustard seed was investigated. The isolated mucilage was a cold water‐swellable hydrocolloid of low to medium viscosity and exhibited thixotropic properties. Viscosity increased with addition of alkali or acid. Mucilage produced synergistic increases in viscosity when combined with guar, locust bean, or carboxymethylcellulose. Solutions were opaque, bland tasting and slightly acidic. Solutions showed stability to acidity down to pH 3.5 and also to cooking and cooling cycles. The mucilage lowered the surface tension of water and the interfacial tensions of oil and water emulsions. Emulsification was achieved in model salad dressing formulations. The mucilage exhibited excellent suspending properties.

Surface tension of viscous biopolymer solutions measured using the du Nouy ring method and the drop weight methods

“…In reference to Fig. 4 and Table 4, the data reported by Weber et al [31] were in similar trend (i.e. increasing) as those measured in this study by the du Nouy ring method.…”

“…The surface tension data of CMC solutions collected from literature are presented in Table 3. By comparing the surface tension of CMC solutions measured by the du Nouy ring method, the results determined in this study agree with that reported by Halard et al [30] but disagree with that reported by Weber et al [31]. The surface tension data from the previous studies [30,31] are in contradicting trend as the polymer concentration increases.…”

“…By comparing the surface tension of CMC solutions measured by the du Nouy ring method, the results determined in this study agree with that reported by Halard et al [30] but disagree with that reported by Weber et al [31]. The surface tension data from the previous studies [30,31] are in contradicting trend as the polymer concentration increases. Nevertheless, the result reported by Tomanova et al [32] matches the data presented by Weber et al [31].…”

“…The surface tension data from the previous studies [30,31] are in contradicting trend as the polymer concentration increases. Nevertheless, the result reported by Tomanova et al [32] matches the data presented by Weber et al [31]. On the other hand, the surface tension data of Jomsurang and Sakamon [33] and of this study exhibit decreasing trend when drop weight method was used in the measurement (see Fig.…”

“…In general, the reported surface tension data are generally lower than that of water [5, 28,36,37]. Weber et al [31] and Huang et al [37] measured the surface tension of 0.5 w/v% xanthan gum solution using the du Nouy ring method but different results were determined. On the other hand, Garti et al [36] and Hershko and Nussinovitch [5] both reported that the surface tension of 1.00 w/v% xanthan gum solution was 42.3 mN/m when measurement made by Wilhelmy plate method.…”