linamarase

The most important contribution of fermentation is the release from the plant tissues of the enzyme linamarase, which is involved in the breakdown of the linamarin and lotaustralin (cyanogenic glucosides) of cassava, which releases hydrogen cyanide and thus detoxifies the product.

12 Cassava Processing in Africa 1992

Under certain conditions the detoxification of linamarin is accelerated by linamarase addition (9).

1 Upgrading Traditional Biotechnological Processes 1992

Techniques for increasing the stability of linamarase enzyme to acidic conditions could be investigated.

12 Cassava Processing in Africa 1992

Linamarin breakdown is essentially a hydrolytic process catalyzed by the endogenous enzyme linamarase (1,2).

12 Cassava Processing in Africa 1992

· Appropriate starters have been developed that can produce amylase and linamarase enzymes necessary for starch breakdown and cyanogenic glucoside hydrolysis; two major biochemical processes needed in cassava processing.

12 Cassava Processing in Africa 1992

Rapid detoxification of cassava mash fermenting for garri production following inoculation by a yeast simultaneously producing linamarase and amylase.

24 Commercialization of Fermented Foods in Sub-Saharan Africa 1992

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

The linamarase produced has been purified, and it exhibits optimal activity at pH 5 to 8 and temperature of

12 Cassava Processing in Africa 1992

If the gene for linamarase production can also be simultaneously cloned, then not only will the fermentation be faster but detoxification also will occur (12).

24 Commercialization of Fermented Foods in Sub-Saharan Africa 1992

The overall goal of our biotechnological investigations is to develop an appropriate starter culture for cassava processing that will effectively produce linamarase enzymes for detoxifying cassava, break down starch to the simple sugars needed for acid production, improve the protein content of the products, reduce processing time, and yield products with stable desired qualities.

12 Cassava Processing in Africa 1992