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

Gerard O'Brien, Angel S. H. Ip

    Research output: Contribution to journalArticle

    Abstract

    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.
    LanguageEnglish
    Pages576-579
    JournalFood Chemistry
    Volume107
    Issue number1
    DOIs
    Publication statusPublished - Mar 2008

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    Assays
    Colorimetry
    Acidification
    Refrigeration
    Processing
    Temperature
    cyanogenic beta-glucosidase
    Water
    Monitoring

    Cite this

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    title = "Initial evaluation of a field-friendly incubation procedure for the colorimetric assay of cassava linamarase",
    abstract = "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.",
    author = "Gerard O'Brien and Ip, {Angel S. H.}",
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    language = "English",
    volume = "107",
    pages = "576--579",
    journal = "Food Chemistry",
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    Initial evaluation of a field-friendly incubation procedure for the colorimetric assay of cassava linamarase. / O'Brien, Gerard; Ip, Angel S. H.

    In: Food Chemistry, Vol. 107, No. 1, 03.2008, p. 576-579.

    Research output: Contribution to journalArticle

    TY - JOUR

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    AU - O'Brien, Gerard

    AU - Ip, Angel S. H.

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    N2 - 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.

    AB - 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.

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