Mustard oils stability

Advantages and disadvantages of using enzymes are summarized in Tab. 3.13. The stability of enzymes can be increased by immobilization. Fig. 3.7 shows as an example the formation of mustard oils through immobilized myrosinase. Mustard seeds contain myrosinase naturally. The higher yields resulting from the use of additional, immobilized enzyme make the process more economical. Immobilized lipase has... 

Traditional mayonnaise is an 80% oil-in-water emulsion, which may rely on mustard seeds for solid particle stabilization. Two constituents of egg yolk, lecithin and cholesterol, are surfactants, which promote the formation of oil-in-water and water-in-oil emulsions, respectively. The ratio of lecithin to cholesterol in egg yolk favors the water-in-oil type but the final emulsion type formed is due to the action of mustard seed, which favors an oil-in-water emulsion (Petrowski, 1976). 

The same applies to heavy metals in LEAR oils examined by Elson et al. (1979). Zinc, lead, cadmium, and copper values (Table XXI) are similar to literature values assembled by Ackman (1977). Mercury and arsenic in rape-seed oils included in that report are at levels similar to those for soybean oil (Thomas, 1982b). They meet or surpass Codex Alimentarius Proposed Standards (see below). Correlations of some metals pairs in oilseeds, including mustard, have been reported (Deosthale, 1981) but do not necessarily relate to oils. Trace metals in oils have to be considered as factors in stability (Fli-der and Orthoefer, 1981), as analytical challenges (Pickford, 1981), or as micronutrients (Chesters, 1981). Metals such as iron, and even phosphorus, in crude soy and LEAR oils are poor predictors of the quality of refined oils (Sambuc et al., 1982). 

Wijesundera, C., Ceccato, C., Fagan, P. and Shen Z. 2(X)8. Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils. Eur. J. Lipid Sci. Technol. 110 360-367. 

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