1. The linamarase ofMucor circinelloidesLU M40 and its detoxifying activity on cassava
- Author
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F. Federici, Anna Rita Cicalini, Maurizio Petruccioli, and Leon Brimer
- Subjects
chemistry.chemical_classification ,Linamarase ,food.ingredient ,biology ,Pectin ,Glycoside ,Industrial fermentation ,General Medicine ,Linamarin ,biology.organism_classification ,Applied Microbiology and Biotechnology ,chemistry.chemical_compound ,food ,chemistry ,Biochemistry ,Mucor circinelloides ,biology.protein ,Yeast extract ,Fermentation ,Food science ,Biotechnology - Abstract
Mucor circinelloides LU M40 produced 12·2 mU ml−1 of linamarase activity when grown in a 3 l fermenter in the following optimized medium (g l−1 deionized water): pectin, 10·0; (NH4)2SO4, 1·0; KH2PO4, 2·0; Na2HPO4, 0·7; MgSO4.7H2O, 0·5; yeast extract, 1·0; Tween-80, 1·0, added after 48 h of fermentation. The purified linamarase was a dimeric protein with a molecular mass of 210 kDa; the enzyme showed optimum catalytic activity at pH 5·5 and 40 °C and had a wide range (3·0–7·0) of pH stability. The enzyme substrate specificity on plant cyanogenic glycosides was wide; the Km value for linamarin was 2·93 mmol l−1. The addition, before processing, of the fungal crude enzyme to cassava roots facilitated and shortened detoxification; after 24 h of fermentation, all cyanogenic glycosides were hydrolysed.
- Published
- 1999
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