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Preparation of linamarase solution from cassava latex for use in the cassava cyanide kit

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dc.contributor.authorHaque, Memdadul
dc.contributor.authorBradbury, James
dc.date.accessioned2015-12-13T23:22:33Z
dc.date.issued1999
dc.date.updated2015-12-12T09:11:32Z
dc.description.abstractA 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%.
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/1885/91506
dc.publisherElsevier
dc.sourceFood Chemistry
dc.subjectKeywords: cyanide; enzyme; latex; linamarin; article; bioassay; cassava; enzyme activity; enzyme immobilization; food analysis; monitoring
dc.titlePreparation of linamarase solution from cassava latex for use in the cassava cyanide kit
dc.typeJournal article
local.bibliographicCitation.lastpage309
local.bibliographicCitation.startpage305
local.contributor.affiliationHaque, Memdadul, College of Medicine, Biology and Environment, ANU
local.contributor.affiliationBradbury, James, College of Medicine, Biology and Environment, ANU
local.contributor.authoruidHaque, Memdadul, u4019600
local.contributor.authoruidBradbury, James, u4023610
local.description.embargo2037-12-31
local.description.notesImported from ARIES
local.description.refereedYes
local.identifier.absfor060101 - Analytical Biochemistry
local.identifier.ariespublicationMigratedxPub22266
local.identifier.citationvolume67
local.identifier.doi10.1016/S0308-8146(99)00117-X
local.identifier.scopusID2-s2.0-0032830830
local.type.statusPublished Version

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