Mustard seed processing: Bland protein meal, bland oil, and allyl isothiocyanate as a by‐product

Abstract

Abstract Mustard seed like rapeseed is characterized by the presence of glucosides, which are readily hydrolyzed under certain conditions by enzymes in the seeds to produce pungent 舠mustard oils舡. This property is utilized in the preparation of condiments from some varieties of mustard, but when the seed is processed to yield a palatable oil and feed meal, this pungent factor must be removed. This was accomplished in bench‐scale studies at the Northern Laboratory by converting the mustard glucoside enzymatically and removing the converted product, allyl isothiocyanate, during a subsequent cooking step before filtration‐extraction of the meal.