Home           Contact us           FAQs           
 
   Journal Page   |   Aims & Scope   |   Author Guideline   |   Editorial Board   |   Search
    Abstract
2014 (Vol. 6, Issue: 2)
Article Information:

Kinetic Activity of Commercial Native Linamarase (CNLIN) and Engineered <&beta-glucosidase) from Saccharomyces cerevisiae on Cassava Linamarin

Julius Kwagh-Har Ikya, Charles Chukwuma Ariahu and James Ortese Ayatse
Corresponding Author:  Julius Kwagh-Har Ikya 

Key words:  Enzyme kinetics, linamarin, lineweaver-burk, michaelis-menten, pH, Saccharomyces cerevisiae,
Vol. 6 , (2): 149-154
Submitted Accepted Published
October 03, 2012 December 03, 2012 February 10, 2014
Abstract:

The ability of Commercial Native Linamarase (CNLIN) and Engineered Linamarase (GELIN) extracts from Saccharomyces cerevisiae to hydrolyse cassava linamarin was challenged. CNLIN acting as control was used together with GELIN extracts from Saccharomyces cerevisiae to evaluate the kinetic data for test enzymes at pH 3.5, 6.8 and 10.5, respectively and ambient temperature (35░C). Data obtained from the varying activity versus substrate concentrations were fitted with the Michaelis-Menten plots and Lineweaver-Burk model to obtain maximum velocity (Vmax), affinity coefficient (Km), physiological efficiency (Vmax/Km) and r2 (linear regressing coefficient). The results indicated that the engineered linamarase conferred different enzyme kinetic data showing degradation of cassava linamarin by CNLIN and GELIN from Saccharomyces cerevisiae at the optimum pH and temperature. The relation was best described by the characteristic sigmoid Michaelis-Menten plots and Lineweaver-Burk model evidence from the high coefficient of linear regression (r2>0.976). Vmax and Km derived from the Lineweaver-Burk model varied from 10.0 to 13.0 Ámol/min and 0.5 to 0.9 &muM respectively for engineered enzymes and 0.0-10.0 mol/min and 0.0 to 0.9 &muM respectively for CNLIN. The kinetics profiles of the studied enzymes showed their actions on cassava linamarin were influenced by degree of genetic manipulation, purification and pH at ambient temperature. The wide pH tolerance in the degradation of linamarin suggests a possible use of the engineered linamarase from Saccharomyces cerevisiae in detoxifying linamarin in cassava for the production of cyanide-free cassava-based food products.
Abstract PDF HTML
  Cite this Reference:
Julius Kwagh-Har Ikya, Charles Chukwuma Ariahu and James Ortese Ayatse, 2014. Kinetic Activity of Commercial Native Linamarase (CNLIN) and Engineered <&beta-glucosidase) from Saccharomyces cerevisiae on Cassava Linamarin.  Advance Journal of Food Science and Technology, 6(2): 149-154.
    Advertise with us
 
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Current Information
   Sales & Services
   Contact Information
  Executive Managing Editor
  Email: admin@maxwellsci.com
  Publishing Editor
  Email: support@maxwellsci.com
  Account Manager
  Email: faisalm@maxwellsci.com
  Journal Editor
  Email: admin@maxwellsci.com
  Press Department
  Email: press@maxwellsci.com
Home  |  Contact us  |  About us  |  Privacy Policy
Copyright © 2009. MAXWELL Science Publication, a division of MAXWELLl Scientific Organization. All rights reserved