Detoxification and deallergenization of castor beans

SummaryResults are reported of a series of experimental treatments of flaked castor bean meats and pomaces directed toward total detoxification of the ricin and total destruction or inactivation of the allergenic property.The treatments comprised cooking of the flaked raw meats or pomaces under various conditions of moisture and temperature, with chemicals such as sodium hydroxide, hydrochloric acid, sodium hypochlorite, formaldehyde, ammonia, ammonium sulfate, potassium permanganate, and urea, and with selected combinations of these. Also tried were aerobic fermentation, enzymatic digestion, and simple heating of pomaces at elevated temperatures.The five most promising deallergeuization treatments and the corresponding percentage reductions in allergen content as measured by the precipitin test were as follows: dry heating of pomace to 401°F., 100%; moist-cooking of flaked meats with 2% NaOH and 10% HCHO, possibly 100%; moist-cooking with 0.9% HCl and 3% HCHO, possibly 100%; moist-cooking with 2% NaOH at 20 psig. pressure, possibly 100%; moist-cooking with 1% NaOH, 98.4%. For the first four treatments the Schultz-Dale test indicated possible reductions of 100, 99.9, 99.9, and 100%, respectively. While the latter method is generally considered to be reasonably accurate, final tests would have to be conducted with naturally sensitive human subjects.The data also showed that the ricin component can be completely detoxified by a mild moist-cooking of the flaked meats, either with or without added alkali.