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Yellow mustard gum: pilot-scale production and characterization.
Xinya Wang1,2, Ruoyan Liu2, H Douglas Goff2
1Guelph Research and Development Centre, Agriculture and Agri-Food, Guelph, Canada.
Journal of the Science of Food and Agriculture
|February 9, 2024
Summary
A new pilot-scale production method for yellow mustard gum (YMG) was developed using economic and green procedures. This clean-label YMG exhibits unique gelling properties, especially when blended with κ-carrageenan, paving the way for commercialization.
Area of Science:
- Food Science
- Hydrocolloids
- Natural Gums
Background:
- Yellow mustard gum (YMG), derived from yellow mustard bran, is an underutilized natural hydrocolloid.
- Lack of commercial development hinders its potential as a functional ingredient.
Purpose of the Study:
- To develop a pilot-scale production protocol for YMG that is economic and environmentally friendly.
- To characterize the clean-label YMG (YMW) produced and compare it with purified YMG (YME).
- To investigate the functional properties of YMW, including its interaction with κ-carrageenan.
Main Methods:
- Developed a solvent-free, minimal-step pilot-scale YMG production protocol.
- Characterized YMG (YMW) for chemical composition and rheological properties.
- Evaluated the interaction and synergistic gelling behavior of YMW with κ-carrageenan.
Main Results:
- The pilot-scale protocol processed 100 L of raw material efficiently, demonstrating industrial potential.
- YMW showed similar composition to YME but with higher ash and potassium content.
- Both YMW and YME exhibited shear-thinning behavior and weak gel properties; YME had higher viscosity.
- YMW formed significant gels with κ-carrageenan, a novel synergistic functionality not observed with YME.
Conclusions:
- Feasibility of large-scale, green production of YMG established.
- Discovered new gelling functionality of YMG through synergistic combinations, expanding its application potential.
- Findings accelerate the commercialization of YMG as a clean-label functional ingredient.
