Effect of Cellulase Addition on Linamarin Hydrolysis in Cassava (Manihot esculenta) Slurry
DOI:
https://doi.org/10.3923/pjn.2017.914.920Keywords:
Cassava slurry, cellulases, hydrogen cyanide, linamarase, linamarinAbstract
Background and Objective: A variable amount of residual cyanide can still be found in processed cassava products, indicating that all of the linamarin in cassava cannot be hydrolysis. Linamarin and its enzyme, linamarase, are located in different cellular locations, therefore, disruption of the cell wall by cellulose could provide contact between linamarin and linamarase. The objective of this study was to improve linamarin hydrolysis by endogenous linamarase in cassava slurry using various concentrations of cellulases. Methodology: Cellulases from Celluclast® at concentrations of 0.075 filter paper unit (FPU) mL–1, 0.015 and 0.3 FPU mL–1 were added into cassava slurry and then incubated at 50°C for 24 h. During incubation, the reducing sugar, starch and hydrogen cyanide (HCN) contents were analysed and microscopic examination was conducted. Results: The reducing sugar content increased at all enzyme loadings, indicating that cellulose hydrolysis occurred. The starch content increased to 15.72 g/100 mL slurry at the highest enzyme loading. Rupture of the cassava cell wall was confirmed by light microscopy and scanning electron microscopy, which showed that the cell wall was damaged and starch granules were freed from the cell. Cell wall degradation allowed linamarin to make contact with endogenous linamarase and produced HCN, which increased at all enzyme loadings. The pattern of increasing HCN content was in accordance with the endogenous linamarase activity. Conclusion: The addition of cellulases increased linamarin hydrolysis in cassava slurry up to 79%. This methods can reduce the cyanide residue in cassava food products.
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