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Development of a method to remove cyanogen glycosides from flaxseed meal
Author(s) -
Yamashita Takatoshi,
Sano Takashi,
Hashimoto Takashi,
Kanazawa Kazuki
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01212.x
Subject(s) - chemistry , cyanogen , glycoside , food science , chromatography , meal , cyanide , organic chemistry
Summary The use of flaxseed is increasing in foodstuffs; however, it contains a considerable amount of cyanogen glycosides. We have, therefore, developed a convenient method to remove cyanides from processed flaxseed, which involves the enzymic release of HCN from cyanogen glycosides and the steam‐evaporation of HCN. Freshly ground flaxseed showed strong activity to transform cyanogen glycosides to HCN, while commercial enzymes, such as sweet almond β ‐glycosidase and butter bean linamarase, did not. To remove cyanides from flaxseed, 5% or 10% of freshly ground flaxseed by weight could be added to cold‐pressed or heat‐pressed flaxseed, respectively, with incubation at 30 °C for 18 h followed by steam heat to evaporate HCN. This simple method could remove cyanides from flaxseed up to the detection limit in commercial‐scale treatment. The cyanide‐free flaxseed meal retained the beneficial nutrients, protein, fat, fibre, and lignans at the same level as untreated flaxseed meal.