Definitions

from The Century Dictionary.

  • noun A bitter glucoside contained in Linum usitatissimum. It crystallizes in needles, melts at 134°C., and yields hydrocyanic acid when hydrolyzed.

Etymologies

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Examples

  • The "cyanide" in cassava is actually a complex and very stable molecule called linamarin, one part of which is a cyanide molecule.

    10: Food science 1996

  • Cassava roots contain the glycoside linamarin which is converted into HCN by the enzyme linamarase.

    Chapter 11 1987

  • The bitter varieties generally have more linamarin than the sweet, but there is no clear-cut division into the two groups.

    10: Food science 1996

  • First, enzymes secreted by microbes in the gut can decompose linamarin, liberating cyanide in the process.

    10: Food science 1996

  • Second, certain enzymes in the cassava root itself can liberate cyanide from linamarin.

    10: Food science 1996

  • There would be very little cyanide nor linamarin remaining in either the tapioca or the ground, dried cassava, which are consumed in large amounts along with fish.

    10: Food science 1996

  • In the intact plant, these enzymes never get a chance to degrade linamarin because they are stored in separate places.

    10: Food science 1996

  • For example, I am told that the roots are fermented and/or grated (which puts the enzyme and linamarin together), then washed with water and squeezed.

    10: Food science 1996

  • In cassava processing the naturally occurring enzyme linamarase is able to degrade potentially toxic cyanogenic glycosides (e.g., linamarin).

    1 Upgrading Traditional Biotechnological Processes 1992

  • It is conceivable that there will be commercial applications for the enzymatic process of linamarin decomposition, which could be used to detoxify cassava without having to ferment it; the result would be a neutral and bland-flavored product.

    1 Upgrading Traditional Biotechnological Processes 1992

Comments

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  • Lima beans (Phaseolus lunatus) can also be quite dangerous when consumed raw, but in this case the culprit is a different toxin altogether: linamarin, a cyanogenic glucoside. This is the same toxic substance found in cassava root.

    http://davesgarden.com/guides/articles/view/2385/#b#ixzz3WcpYFsrC

    April 7, 2015