超声预处理对消除木薯中氰苷和氢氰酸的影响。
Effect of ultrasonic pretreatment on eliminating cyanogenic glycosides and hydrogen cyanide in cassava.
机构信息
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture and Rural Affairs, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, China.
出版信息
Ultrason Sonochem. 2021 Oct;78:105742. doi: 10.1016/j.ultsonch.2021.105742. Epub 2021 Aug 30.
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 (45℃, 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 β-glucosidase 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.
传统的浸泡方法需要数天时间才能去除木薯中的氰化物。研究发现，10 分钟的超声预处理（UPT）是一种新的有效方法，可以同时消除木薯中的氰苷和氢氰酸。本研究优化了 UPT 的参数，并探讨了其潜在的机制。在 45℃、81 W 的条件下，经过 10 分钟的 UPT，木薯汁中的氢氰酸和氰苷分别被去除了 40.36%和 24.95%。在煮沸前进行 UPT 可将总氰化物的去除率提高到 41.94%。氢氰酸和氰苷的降解模式不同。超声直接消除氢氰酸，通过促进酶解间接降解氰苷。超声诱导β-葡萄糖苷酶活性增加了 17.99%。荧光、CD、FTIR、DSC 和 TG 分析表明，这是由于疏水性残余物的运动和分子二级结构的重排所致。本研究揭示了 UPT 在提高木薯安全性方面是一种快速、简单的技术方法。
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