In the realm of food applications, cassava faces limitations due to the presence of cyanide compounds. This study investigated the effect of extrusion process on starch degradation, cyanide removal, and the intricate relationship between starch and cyanide in cassava flour. The extrusion treatment led to a significant enhancement in the degree of gelatinization and amylose content, reduced starch content, as well as diminished parameters, such as ratios of 1047 /1022 cm⁻¹ and 995/1022 cm⁻¹, degree of branching, and molecular weight. Meanwhile, the total cyanide was reduced by 5.06 mg/kg (dry basis) with a removal rate of 78.82%. Correlation analysis revealed that the hydrogen bonds linking cyanide and starch molecules were predominantly disrupted within the extruder. This disruption facilitated the degradation of cyanide and the volatilization of hydrogen cyanide (HCN). Consequently, extrusion has emerged as an effective method to reduce HCN content in cassava, thereby enhancing its suitability for a wider range of culinary applications.

在食品领域应用中，木薯由于氰化物的存在而面临限制。本研究研究了挤压工艺对淀粉降解、氰化物去除的影响，以及木薯粉中淀粉和氰化物之间复杂的关系。挤压处理导致糊化程度和直链淀粉含量显着提高，淀粉含量降低，参数也减少，例如1047的比例/1022 cm⁻¹ 和 995/1022 cm⁻¹，度支化度和分子量。同时，氰化物总量减少了5.06 mg/kg（干基），去除率为78.82%。相关分析表明，连接氰化物和淀粉分子的氢键