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

•Dilute NaOH steeping solubilises mainly the cassava cell wall pectin fraction.•NaOH steeping with fine milling reduced cell wall cellulose crystallinity slightly.•NaOH steeping weakened the cassava cell walls through formation of micropores.•Dilute NaOH steeping increased cell wall disintegration i...

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Veröffentlicht in:	Food chemistry 2017-08, Vol.228, p.338-347
Hauptverfasser:	Odoch, Martin, Buys, Elna M., Taylor, John R.N.
Format:	Artikel
Sprache:	eng
Schlagworte:	Cassava Cell wall Cell Wall - chemistry Cellulose Manihot - chemistry NaOH steeping Pectin Pectins - chemistry Sodium Hydroxide - chemistry Wet milling
Online-Zugang:	Volltext
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