EXTRACTION AND CHARACTERATION OF MUCILAGE EXTRACTED FROM MUSTARD SEEDS

The mucilage was isolated from mustard seeds and identification by some different methods like, thermo gravimetric,FTlR.,X-ray powdered, proton NMR, FTIR spectra of the three gums contain different functional group in the gums, major peaks bands noticed were belong to OH (3410.15 – 3010.88) group from hydroxyl group, CH aliphatic (2925-2343.51), C-O (1072.42-1060.85) group and C=O 1743.65,Thermochemical parameters of mucilage was evaluated and compared with the standard gums, Results indicated the mucilage was decomposed in 392°C and mass loss 55%, The X ray process found the mucilage had single not sharp peak at 19.9265°in highest 53.35 cts, Also the standard gums indicted not sharp peaks at 20.94°, 19.04°in highest 47.78, 52.84 cts separately, mucilage examination using nuclear magnetic resonance revealed the presence of glucose, rhamnose, galacturonic acid compared with two standard gums contain similar polysaccharide.lt was concluded The results that had that mucilage had good advantages, which might be used in various food industries showed that mustard gum is beneficial in food manufacturing.


INTRODUCTION
Gum are considered to be pathological products by formed injury to the plant or due unfavorable condition such as dehydration or distraction of cell wall, While mucilage's are normal products of metabolism (physiological materials) form without the cell (Reddy &Manjunath, 2013; Bhosaleet al., 2014). Gums have many uses in the food manufacturing as stabilizers, emulsifier, gelling material by improving the consistency of these products, such as delaying the recrystallization of starch during storage , increasing water retention, so they are used in low calorie foods The search aimed to isolated mucilage from mustard seeds and evaluated by different methods and its effect on its characterization.

MATERIALSANDMETHODS
Mustard seeds were brought from the local market in Basrah city. Lt was crushed using an electrical mill. Two standard gum were got from the chemical BDH company, England. The chemical and reagents used were laboratory grade.

Extraction of Mucilage
Mustard mucilage was extracted according to the method by Nazni&vignesnwar (2014). A 100gm of the mustard powder was added to distilled water in a ratio (1:10 w/v), The mixture was mixed using shaking for 4h at 40°C. The mucilage was filtered through muslin to eliminate the insoluble solids. The extract was precipitated by using ethanol (99%). Mucilage was dried in oven at temperature 40-45°C and stored in airtight bottle.

Characterization FTIR Analysis
The FT-IR Spectrum of The gums was Recorded in chemistry department, college of education for pure science, university of Basrah. FTIR spectrometer (Shimadzu. Japan) using potassium bromide disc prepared from powdered gums mixed with dry KBr.

Thermal Analysis
Thermo stability of three gums were carried on and recorded inAmirKabiruniversity, Mahshahr. The samples was put in a platinum pan, the sample were scanned from 30to 700°C and sealed at heating rate 10°C 1 min, nitrogen was used with the flow ratio of nitrogen at a rate 80 ml/ min. XRD measurement.
XRD measurement of the samplerecorded in department of physical, college of education for pure science, university of Basrah, by using XRD System, X per T-pro pw 3050H-NMR analysis, H-NMR spectra of the gums was analyzed in Iran by using two devices, namely a Bruker AVANCE 400 MHZ spectrometer and a Bruker AVANCE 500 MHZ spectrometer.

RESULTSAND DISCUSION FTlR Analysis
FTLR spectrum of the different gums are shown in (Table 1) and (Figures 1, 2 and 3) characteristic band at 3010.88 and3410.15 cm -1 reffered to the OH bending of water, The boardpeak round 2343.51 and 2925 cm -1 was assigned to alkane CH group, The band at in the region between 1616.35 and 1735.93, 1429.25-1668.43, 1743.65 cm -1 belong to C=O in the FTIR spectra of mustard mucilage, Arabic gum and acacia. The characteristic band at 1072.42-1060.85 cm -1 attributed to the carbonyl, the finger print region of mustard spectra contain of many board bands in the region 677.01-493.27cm -1 which the finger print region of standard gums spectra consist of 2-5 peaks at range 970.19-493.27cm -1 for Arabic gum, 808.17-709.80cm -1 for acacia gum, the FTIR spectra of samples contain similar functional groups, the mustard mucilage was closes to the Arabic gum. This results were agreement by Daoubet al.(2016) who illustrated functional groups of acacia gum, the band between 3290-3305 was assigned to hydroxyl group, band at 2926 belong to arabinose and galactose, peak at 1411-1563 was assigned to COO indicate the presence of (2021) 13 (1)

XRD mearment
XRD analysis of the three gums were presented in (Figures 4, 5 and 6) the XRD analysis of mustard mucilage showed a sharp peak was noticed at 19.9265° in highest 53.35 cts .This indicates that mustard mucilage was a partially crystalline.

DSC analysis
DSC Thermo gram of mustard mucilage were presented in (Figure 7), the mucilage had a sharp peak was presented at 610°C, compared with Arabic gum and acacia gum which hadwas similar were the peakat 300°C, that were presented in ) Figures 8 and 9), loss of water led to appear peak.

TGA analysis
Thermogram of three gums were presented in (Figures 7, 8 and 9) of gums, the first stage of decomposition of mustard mucilage, taking place between 30 to 700°C with a maximum decomposition occurs at 392°C with weight loss 53%.  The result showed that mustard mucilage had high thermal stability, which helps in its uses in the food industry.

H-NMR analysis
The result of H NMR spectrum of mustard mucilage was shown in (Table 2 and Figure10), the major indicators at chemical shift between 1.971-1.76 ppm assigned to CH 3 of rhamnose, indicatorsaround at 3.98-3.087ppm in mustard mucilage assigned to CH 2 of galactose, The indicators arise at 4.187 ppm that refers to COO group.   The H NMR spectrum of standard gum in (Table 2 and Figures 11 and 12)indicated the presence asignals at chemical shift 1.19 ppm belong to CH 3 of rhamnose,indicators round at 3.73-3.85 ppm belong to CH 2 OH of galactose. The H-NMR spectrum of the studied gums showed the presence of main sugarspectrum of acacia gum contain CH 3 ofrhamnose and C=O group.

CONCLUSION
FTIR analysis has been used for the characterization of gums contain different group such O-H, C-H, C=O, COO that are presence in the structure of gums, XRD result indicate that mustard mucilage was showed has weak peak which show a semicrystalline compared Arabic gum and acacia gum were low crystallinity.Thermochemical parameters of mustard