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Wang X, Liu R, Goff HD, Cui SW. Yellow mustard gum: pilot-scale production and characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6397-6404. [PMID: 38334452 DOI: 10.1002/jsfa.13374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 01/22/2024] [Accepted: 02/05/2024] [Indexed: 02/10/2024]
Abstract
BACKGROUND Yellow mustard gum (YMG), which is extracted from the mucilaginous part of yellow mustard bran, has been considered an emerging natural hydrocolloid gum but lacks commercial development and production. To promote the commercial utilization of YMG, this study developed a pilot-scale YMG production protocol in an economic and environmentally friendly way to produce a clean-label YMG product. This YMG produced at pilot scale (YMW) was characterized in terms of chemical composition, rheological properties, and interaction with a commercial gum, κ-carrageenan, and was compared with purified YMG through ethanol precipitation (YME). RESULTS The protocol processed up to 100 L of raw material with zero solvent and a minimal number of steps and showed strong quasi-industrial potential. The YMW showed a similar chemical composition as YME. However, the YMW contained a slightly lower amount of carbohydrate and a much larger amount of ash and potassium than the YME. The rheological results concluded that both the YMW and YME solutions exhibited shear-thinning flow behavior and a weak gel, with YME showing higher viscosity and stronger gel structure. Most interestingly, YMW could form unpourable gels when blended with native κ-carrageenan whereas YME barely achieved this despite the equivalent total gum concentration. CONCLUSION This study demonstrated the feasibility of YMG production at a large scale with economic and green procedures and discovered its new functionality for commercial utilization. The gelling ability of YMG could provide it with wider applications as a result of a new potential synergistic combination. All this information should accelerate the process of full commercialization of YMG as a clean-label functional ingredient. © 2024 His Majesty the King in Right of Canada. Journal of The Science of Food and Agriculture © 2024 Society of Chemical Industry. Reproduced with the permission of the Minister of Agriculture and Agri-Food Canada.
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Affiliation(s)
- Xinya Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food, Guelph, Canada
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Ruoyan Liu
- Department of Food Science, University of Guelph, Guelph, Canada
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agriculture and Agri-Food, Guelph, Canada
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Gao A, Wu Y. Conformation-emulsification property relationship of partially depolymerized water soluble yellow mustard mucilage. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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3
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Wang X, Goff HD, Cui SW. Comparison of synergistic interactions of yellow mustard gum with locust bean gum or κ-carrageenan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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4
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KUTLU G, AKCICEK A, BOZKURT F, KARASU S, TEKIN-CAKMAK ZH. Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.69620] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Hematian Sourki A, Koocheki A. Elucidation of steady shear flow properties of β‐glucan solutions under different thermal and environmental conditions by different rheological models. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | - Arash Koocheki
- Department of Food Science and Technology Ferdowsi University of Mashhad (FUM) Mashhad Iran
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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Zamani Z, Razavi SM. Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106304] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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9
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Repin N, Cui SW, Goff HD. Rheological behavior of dietary fibre in simulated small intestinal conditions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2016.10.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Wu Y, Hui D, Eskin N, Cui S. Water-soluble yellow mustard mucilage: A novel ingredient with potent antioxidant properties. Int J Biol Macromol 2016; 91:710-5. [DOI: 10.1016/j.ijbiomac.2016.05.088] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Revised: 04/19/2016] [Accepted: 05/25/2016] [Indexed: 10/21/2022]
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11
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Montoya-Arroyo A, Schweiggert RM, Pineda-Castro ML, Sramek M, Kohlus R, Carle R, Esquivel P. Characterization of cell wall polysaccharides of purple pitaya (Hylocereus sp.) pericarp. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.07.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Behrouzian F, Razavi SMA, Karazhiyan H. The effect of pH, salts and sugars on the rheological properties of cress seed ( Lepidium sativum) gum. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12242] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fataneh Behrouzian
- Food Hydrocolloids Research Center; Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box: 91775-1163 Mashhad Iran
| | - Seyed M. A. Razavi
- Food Hydrocolloids Research Center; Department of Food Science and Technology; Ferdowsi University of Mashhad (FUM); P.O. Box: 91775-1163 Mashhad Iran
| | - Hojjat Karazhiyan
- Department of Food Science and Technology; Member of Young Researchers Club; Torbat-Heydarieh Branch; Islamic Azad University; P.O. Box: 140 Torbat-Heydarieh Iran
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Farahnaky A, Shanesazzadeh E, Mesbahi G, Majzoobi M. Effect of various salts and pH condition on rheological properties of Salvia macrosiphon hydrocolloid solutions. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Res Int 2013. [DOI: 10.1016/j.foodres.2011.05.002] [Citation(s) in RCA: 154] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Affiliation(s)
- Ali Rafe
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); PO Box: 91775-1163; Mashhad; Iran
| | - Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); PO Box: 91775-1163; Mashhad; Iran
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Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.06.025] [Citation(s) in RCA: 194] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Huang CC, Lai P, Chen IH, Liu YF, Wang CC. Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.11.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Fractionation and partial characterization of non-pectic polysaccharides from yellow mustard mucilage. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Koocheki A, Mortazavi S, Shahidi F, Razavi S, Taherian A. Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.09.028] [Citation(s) in RCA: 147] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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22
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Vető-Kiszter A, Schuster-Gajzágó I, Czukor B. Heat sensitivity of different mustard (Sinapis albaL.) genotype myrosinase enzyme. ACTA ALIMENTARIA 2009. [DOI: 10.1556/aalim.2008.0025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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23
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Chemical compositions and enzyme activity changes occurring in yam (Dioscorea alata L.) tubers during growth. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2006.12.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Eskin NAM, Raju J, Bird RP. Novel mucilage fraction of Sinapis alba L. (mustard) reduces azoxymethane-induced colonic aberrant crypt foci formation in F344 and Zucker obese rats. PHYTOMEDICINE : INTERNATIONAL JOURNAL OF PHYTOTHERAPY AND PHYTOPHARMACOLOGY 2007; 14:479-85. [PMID: 17188481 DOI: 10.1016/j.phymed.2006.09.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/13/2023]
Abstract
Seeds of Sinapis alba Linn. (commonly called yellow or white mustard) and their components have been reported to possess anticancer properties. In this study, we evaluated the efficacy of a novel mucilaginous fraction of mustard seeds in inhibiting colonic preneoplastic changes in animal models of sporadic and obesity-associated colon cancer. In two separate studies, male Sprague-Dawley or female Zucker obese rats, injected with azoxymethane (15 or 10 mg/kg body wt. once a week for 2 weeks, respectively), were fed AIN-93G diets with or without 5% mustard mucilage (MM) (w/w) for 8 weeks. Our aim was to measure the ability to modulate the number of aberrant crypt foci (ACF), putative preneoplastic lesions of the colon. The data were classified into total numbers of ACF and large ACF (crypt multiplicity of 4 or more). We report here that 5% MM significantly (p<0.05) decreased the number of total (approximately 21% inhibition) and large (approximately 50% inhibition) ACF in the colons of Sprague-Dawley rats compared to that in untreated controls. In addition, 5% MM supplemented diet significantly lowered (p<0.05) the number of total (approximately 63% inhibition) and large (approximately 60% inhibition) colonic ACF in Zucker obese rats compared to untreated obese rats, and had no effect on fasting plasma cholesterol or triglyceride levels. These results demonstrate the possible role of MM as a functional food against sporadic and obesity-associated colon cancer, and provide impetus to conduct research to understand the underlying mechanism(s) of action.
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Affiliation(s)
- N A M Eskin
- Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
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25
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MAZZA GIUSEPPE, JAYAS DIGVIRS, OOMAH BDAVE, MILLS JOHNT. Comparison of five three-parameter equations for the description of moisture sorption data of mustard seeds. Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1994.tb02048.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Si W, Gong J, Chanas C, Cui S, Yu H, Caballero C, Friendship RM. In vitro assessment of antimicrobial activity of carvacrol, thymol and cinnamaldehyde towards Salmonella serotype Typhimurium DT104: effects of pig diets and emulsification in hydrocolloids. J Appl Microbiol 2007; 101:1282-91. [PMID: 17105558 DOI: 10.1111/j.1365-2672.2006.03045.x] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To determine the effect of pig diets in vitro on the antimicrobial activity of carvacrol, thymol and cinnamaldehyde, and to identify an emulsifier/stabilizer that can stabilize the essential oil (EO) components in aqueous solution and retain their antimicrobial activity in the presence of the diets. METHODS AND RESULTS Emulsification of essential oil components with hydrocolloid solution was achieved by blending with a Polytron. Antimicrobial activity was measured through in vitro assays to determine the inhibition of bacterial growth by measuring the optical density at 600 nm or plating on nutrition agar after incubation of the mixtures of an EO component with the culture of Salmonella serotype Typhimurium DT104 in the presence or absence of pig diets. The results generated through the in vitro assays indicated that pig diets were able to abolish the antimicrobial activity of EOs. Xanthan, fenugreek and yellow mustard gums were the best in forming stable emulsions of five different EO components among ten different plant polysaccharides and surfactants examined. Emulsification of all the EO components in the fenugreek gum solution did not alter their antimicrobial activity. However, the antimicrobial activity of geraniol was significantly reduced when emulsified with other polysaccharides and surfactants. Both fenugreek and xanthan gum solutions were unable to protect the antimicrobial activity of carvacrol and thymol when mixed with the diets. Although cinnamaldehyde required no emulsification, but a high concentration (equivalent to at least three times of minimum bactericidal concentration for cinnamon oil) to inhibit Salmonella growth significantly in the presence of the diets, emulsification in fenugreek gum appeared to be essential for cinnamaldehyde solution to retain its antimicrobial activity during storage. CONCLUSIONS The diets for newly weaned pigs were a significant factor limiting the antimicrobial activity of EOs and their components. Cinnamaldehyde required a high concentration to retain its antimicrobial activity in the diets, in addition to its requirement for emulsification to stabilize its activity during the storage. SIGNIFICANCE AND IMPACT OF THE STUDY The assay with the diets used in this study for measuring the antimicrobial activity can be used in vitro for rapid and effective screening of potential antimicrobials for swine production. This study has identified polysaccharides that are able to stabilize EO component solutions. It has also identified cinnamaldehyde for further in vivo studies that may have potential in future application in controlling Salmonella and possibly other enteric pathogens in swine production.
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Affiliation(s)
- W Si
- Food Research Program, Agriculture and Agri-Food Canada, Guelph, ON, Canada
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Cui SW, Eskin MAN, Wu Y, Ding S. Synergisms between yellow mustard mucilage and galactomannans and applications in food products--a mini review. Adv Colloid Interface Sci 2006; 128-130:249-56. [PMID: 17196539 DOI: 10.1016/j.cis.2006.11.012] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Yellow or white mustard (Sinapis alba L.) is unique in the mustard family by containing large amounts of mucilaginous material in the seed coat. This material was shown to exhibit similar rheological properties to xanthan gum such as shear thinning flow behavior and weak gel structure. This review will discuss the synergistic interactions between yellow mustard mucilage (YMM) and galactomannans, particularly locust bean gum (LBG), and its potential food applications. In addition, synergistic interactions between YMM, with or without LBG, on starch paste viscosity and syneresis will also be reviewed. The thickening, texturizing and stabilizing properties of YMM, and its ability to form gels at very low concentration in the presence of LBG, could lead to many food and industrial applications.
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Affiliation(s)
- Steve W Cui
- Food Research Program, AAFC, Guelph, Canada.
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28
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Somboonpanyakul P, Wang Q, Cui W, Barbut S, Jantawat P. Malva nut gum. (Part I): Extraction and physicochemical characterization. Carbohydr Polym 2006. [DOI: 10.1016/j.carbpol.2005.11.034] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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29
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Liu H, Eskin NM, Cui SW. Effects of yellow mustard mucilage on functional and rheological properties of buckwheat and pea starches. Food Chem 2006. [DOI: 10.1016/j.foodchem.2004.12.027] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Cserhalmi Z, Márkus Z, Czukor B, Baráth Á, Tóth M. Physico-chemical properties and food utilization possibilities of RF-treated mustard seed. INNOV FOOD SCI EMERG 2000. [DOI: 10.1016/s1466-8564(00)00028-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Western TL, Skinner DJ, Haughn GW. Differentiation of mucilage secretory cells of the Arabidopsis seed coat. PLANT PHYSIOLOGY 2000; 122:345-56. [PMID: 10677428 PMCID: PMC58872 DOI: 10.1104/pp.122.2.345] [Citation(s) in RCA: 211] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/21/1999] [Accepted: 10/17/1999] [Indexed: 05/17/2023]
Abstract
In some plant species, including Arabidopsis, fertilization induces the epidermal cells of the outer ovule integument to differentiate into a specialized seed coat cell type with a unique morphology and containing large quantities of polysaccharide mucilage (pectin). Such seed coat mucilage cells are necessary for neither viability nor germination under normal laboratory conditions. Thus, the Arabidopsis seed coat offers a unique system with which to use genetics to identify genes controlling cell morphogenesis and complex polysaccharide biosynthesis and secretion. As a first step in the application of this system, we have used microscopy to investigate the structure and differentiation of Arabidopsis seed coat mucilage cells, including cell morphogenesis and the synthesis, secretion, and extrusion of mucilage. During seed coat development in Arabidopsis, the epidermal cells of the outer ovule integument grow and differentiate into cells that produce large quantities of mucilage between the primary cell wall and plasma membrane. Concurrent with mucilage production, the cytoplasm is shaped into a column in the center of the cell. Following mucilage secretion the cytoplasmic column is surrounded by a secondary cell wall to form a structure known as the columella. Thus, differentiation of the seed coat mucilage cells involves a highly regulated series of events including growth, morphogenesis, mucilage biosynthesis and secretion, and secondary cell wall synthesis.
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Affiliation(s)
- T L Western
- Department of Botany, University of British Columbia, 6270 University Boulevard, Vancouver, British Columbia, Canada V6T 1Z4
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34
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Gerhards C, Walker F. Rheological properties of mustard mucilage isolated from raw and from processed mustard. ACTA ACUST UNITED AC 1997. [DOI: 10.1002/food.19970410208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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35
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Cui W, Eskin N, Biliaderis C, Mazza G. Synergistic interactions between yellow mustard polysaccharides and galactomannans. Carbohydr Polym 1995. [DOI: 10.1016/0144-8617(95)00041-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Brownsey G. 7th gums and stabilizers for the food industry conference. Trends Food Sci Technol 1994. [DOI: 10.1016/0924-2244(94)90046-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Cui W, Eskin N, Biliaderis C. Water-soluble yellow mustard (Sinapis alba L.) polysaccharides: partial characterization, molecular size distribution and rheological properties. Carbohydr Polym 1993. [DOI: 10.1016/0144-8617(93)90153-u] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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