STUDIES ON MUSTARD (BRASSICA-JUNCEA) SEEDS - ELECTRON MICROGRAPHY ANDPROTEIN-CHARACTERISTICS

Electron micrographs of mustard seeds showed the location and attachme nt of different components, and higher magnification was required for distinguishing hull from endosperm. The processes of extraction of oil and protein used are suitable for avoiding glucosinolate hydrolysis w hich produces isothiocyanates. The Protein contents of flour and isola te were 65 and 91% respectively. The essential amino acid content of m ustard protein is adequate to make the chemical score 100. Minimum poi nt of nitrogen dispersion occurred at around pH 4.0 and 6.0 due to two isoelectric points. NaCl markedly increased the solubility of mustard protein at the isoelectric point. Mustard protein globulin showed two peaks of 1.7S and 14.3S.