Mechanism of cassava tuber cell wall weakening by dilute sodium hydroxide steeping.

Author(s) Odoch, M.; Buys, E.M.; Taylor, J.R.N.
Journal Food Chem
Date Published 2017 Aug 01
Abstract

Steeping of cassava root pieces in 0.75% NaOH in combination with wet milling was investigated to determine whether and how dilute NaOH modifies cassava cell walls. Gas chromatography data of cell wall constituent sugar composition and Fourier transform infrared (FTIR) data showed that NaOH steeping reduced the level of pectin in cassava cell walls. FTIR and wide-angle X-ray scattering spectroscopy also indicated that NaOH steeping combined with fine milling slightly reduced cellulose crystallinity. Scanning electron microscopy showed that NaOH steeping produced micropores in the cell walls and light microscopy revealed that NaOH steeping increased disaggregation of parenchyma cells. Steeping of ground cassava in NaOH resulted in a 12% decrease in large residue particles and approx. 4% greater starch yield with wet milling. Therefore dilute NaOH steeping can improve the effectiveness of wet milling in disintegrating cell walls through solubilisation of pectin, thereby reduced cell wall strength.

DOI 10.1016/j.foodchem.2017.02.006
Keywords Cell Wall; Manihot; Pectins; Sodium Hydroxide
ISSN 0308-8146
Citation Odoch M, Buys EM, Taylor JR. Mechanism of cassava tuber cell wall weakening by dilute sodium hydroxide steeping. Food Chem. 2017;228:338-347.

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