Alyssum is a genus of about 100-170 species of flowering plants in the family Brassicaceae, native to Egypt, Arabia, Iraq, Iran and Pakistan. The seeds are known to containa large amount of mucilaginous substance and have beenused as a traditional medicine in Iran. In addition, foods fortified with Alyssum homalocarpum seed gum may be well accepted by the consumer since there is well-established knowledge of medicinal uses of these seeds. Effect of different extraction conditions on extraction yield, apparent viscosity and protein content during extraction of Qodume Shirazi seed gum was investigated. Extraction temperature (23-85\\\"C), pH (4-10) and water to seed ratio (20:l-60:l) were the factors investigated with respect to apparent viscosity, extraction yield and protein content. It was found that increase in pH of extraction resulted in reduction of apparent viscosity but increase in water: seed ratio slightly increased the apparent viscosity. As temperature increased, the apparent viscosity increased slightly. Increase in temperature and water: seed ratio caused an increase in the yield wile pH had no significant effect. It was clear that protein content in the gum increased with the increase in temperature and water:seed ratio.

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