Mechanism of cassava tuber cell wall weakening by dilute sodium hydroxide steeping.
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.
Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X 20, Hatfield 0028, South Africa.
Martin
M
Odoch
Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X 20, Hatfield 0028, South Africa.
Elna M
EM
Buys
Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private Bag X 20, Hatfield 0028, South Africa. Electronic address: john.taylor@up.ac.za.
John R N
JR
Taylor
D002473:Cell Wall / Q000737:chemistry*; D002365:Manihot / Q000737:chemistry*; D010368:Pectins / Q000737:chemistry*; D012972:Sodium Hydroxide / Q000737:chemistry*
D012972:Sodium Hydroxide; D010368:Pectins
Cassava; Cell wall; Cellulose; NaOH steeping; Pectin; Wet milling