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Initial evaluation of a field-friendly incubation procedure for the colorimetric assay of cassava linamarase

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

O'Brien, Gerard and Ip, Angel S. H. (2008) Initial evaluation of a field-friendly incubation procedure for the colorimetric assay of cassava linamarase. FOOD CHEMISTRY, 107 (1). pp. 576-579. [Journal article]

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DOI: 10.1016/j.foodchem.2007.08.039


The Cooke colorimetric assay of cassava linamarase activity is temperature- and time-inflexible, making ``real time'' monitoring of linamarase activity in remote cassava-processing sites practically impossible. A modified incubation procedure is described, in which the 30 degrees C linamarase incubation step is terminated through acidification, yielding a stable cyanohydrin solution. Using partially purified linamarase as a ``standard extract'', the solution - held for up to 21 days at ambient/refrigeration temperatures before colorimetry showed reductions of up to 21% compared with the standard Cooke assay. In a separate trial, a strong linear relationship (r(2) > 0.95) was observed between recorded linamarase activity values and incubation temperature in the 25-40 degrees C range, indicating that incubation may take place in remote processing sites without a water bath, and resulting data may reliably be adjusted in keeping with the standard 30 degrees C incubation assay. The novel procedure thus appears to offer a satisfactory ``field-friendly'' means of assaying linamarase activity. (c) 2007 Elsevier Ltd. All rights reserved.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences
Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Northern Ireland Centre for Food and Health (NICHE)
ID Code:14193
Deposited By:Mrs Alison Deehan
Deposited On:15 Jun 2010 09:23
Last Modified:04 Aug 2011 09:46

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