EXTRACTION AND CHARACTERATION OF MUCILAGE EXTRACTED FROM MUSTARD SEEDS

EXTRACTION AND CHARACTERATION OF MUCILAGE EXTRACTED FROM MUSTARD SEEDS

  • Bushra B. Jerad
  • Rawdhah M. Ali
  • Ali A. Sahi
Keywords: Keywords: Mustard seeds gum, characterization, thermo gravimetric analysis, X-ray diffraction, nuclear magnetic resonance.

Abstract

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, Thermo chemical 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.

Author Biographies

Bushra B. Jerad

1Department food Sciences, College Agriculture, University Basrah, Basrah, Iraq. [email protected]

Rawdhah M. Ali

2Department food Sciences, College Agriculture, University Basrah, Basrah, Iraq. [email protected]

Ali A. Sahi

3Department food Sciences, College Agriculture, University Basrah, Basrah, Iraq. [email protected]

Published
2021-06-30
How to Cite
Jerad, B., Ali, R., & Sahi, A. (2021). EXTRACTION AND CHARACTERATION OF MUCILAGE EXTRACTED FROM MUSTARD SEEDS. Iraqi Journal of Market Research and Consumer Protection, 13(1), 55-64. Retrieved from https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/229