Preparation of linamarase solution from cassava latex for use in the cassava cyanide kit
Date
1999
Authors
Haque, Memdadul
Bradbury, James
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
A simple method is described for the preparation of linamarase from cassava latex (sap). Latex, obtained from the end of the petiole (stalk) of cassava leaves, is mixed with water and the solution filtered to give a crude solution of enzyme. This solution may be stored indefinitely in the deep freeze. It may be used without any purification in kits for determination of cyanogens in cassava tubers and cassava products (flour, gari, etc). Immobilisation of linamarase in filter paper discs in the presence of a stabiliser (gelatin/PVP-10) reduces its activity to 25% and in the absence of stabiliser to only 4%.
Description
Keywords
Keywords: cyanide; enzyme; latex; linamarin; article; bioassay; cassava; enzyme activity; enzyme immobilization; food analysis; monitoring
Citation
Collections
Source
Food Chemistry
Type
Journal article
Book Title
Entity type
Access Statement
License Rights
DOI
10.1016/S0308-8146(99)00117-X
Restricted until
2037-12-31