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Enzymatic process for mustard seed to produce oil, meal, and allyl isothiocyanate
Author(s) -
Mustakas G. C.,
Griffin E. L.,
Gastrock E. A.,
D'Aquin E. L.,
Keating E. J.,
Patton E. L.
Publication year - 1963
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260050106
Subject(s) - allyl isothiocyanate , mustard seed , isothiocyanate , brassica , chemistry , meal , extraction (chemistry) , food science , residual oil , chromatography , horticulture , biochemistry , organic chemistry , biology
Removal of the pungent factor, allyl isothiocyanate, will partly determine whether mustard seed can become a commerical source for oil and meal in the United States. In processing studies at the Northern Laboratory, the mustard glucoside was converted enzymatically and the pungent oil was removed. This process has now been extended to pilot‐plant scale by using filtration‐extraction equipment at the Southern Laboratory. After desolventization and further steam stripping, the extracted meal had a residual content of 2.9% crude fat and 0.004% allyl isothiocyanate.