Journal
ULTRASONICS SONOCHEMISTRY
Volume 78, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2021.105742
Keywords
Cassava; Cyanogenic glycosides; Hydrogen cyanide; Ultrasound; Enzymatic hydrolysis
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Funding
- earmarked fund for Key Technolo-gies Research and Development Program of China [2017YFC1600900]
- China Agriculture Research System [CARS-11]
- Ministry of Agriculture and Rural Affairs of the People's Republic of China [GJFP2019043, 202105]
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The study found that ultrasonic pretreatment (UPT) is an effective way to remove cyanide from cassava in a short period of time, enhancing the safety of cassava. UPT can improve the processing of cassava by directly eliminating hydrogen cyanide and indirectly degrading cyanogenic glycosides, while also promoting enzymatic hydrolysis.
Traditional soaking method takes days to remove cassava cyanide. Ten minutes of ultrasonic pretreatment (UPT) was found to be a new effective method to eliminate both cyanogenic glycosides and hydrogen cyanide in cassava. Here, the parameters of UPT were optimized and the underlying mechanisms were investigated. 40.36% and 24.95% of hydrogen cyanide and cyanogenic glycosides in cassava juice were eliminated under 10 min of UPT (45celcius, 81 W). UPT before boiling enhanced the total cyanide elimination to 41.94%. The degradation patterns of hydrogen cyanide and cyanogenic glycosides were different. Ultrasound directly eliminated hydrogen cyanide and indirectly degraded cyanogenic glycosides through promoting enzymatic hydrolysis. The beta-gluco-sidase activity was increased by 17.99% induced by ultrasound. This was supported by the movement of hydrophobic residual and the rearrangement of the secondary structure of the molecular as found in fluorescence, CD, FTIR, DSC and TG analysis. This study revealed that UPT acted as a fast and simple technical way in improving cassava safety.
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