- Sweet potato.
- Mortar and Pestle.
- A Blender.
- Blue capped tubes.
- 20mM sodium Phosphate buffer at pH 7.
- Take a clean sweet potato and peel the skin off.
- Weigh the peeled sweet potato and note the weight.
- The sweet potato is cut into small pieces and transferred into a mortar and pestle.
- The pieces are crushed and then transferred into a blender.
- Add 40 ml of cold 20mM sodium phosphate buffer saline. Blend it until it forms a paste.
- Gently transfer the potato slurry into a blue capped tube.
- Allow the enzyme to extract over a 1 hour period at room temperature, with frequent vigorous stirring on a vortex mixer.
- Then the extract is filtered using a GF A glass fibre filter and the filtrate is collected in a new blue capped tube.
- Centrifuge the filtrate at 12000rpm for 20 minutes at 4 degree Celsius.
- After the centrifugation, take out the blue capped tube.
- Carefully transfer the supernatant into a new blue capped tube and is stored at 4 degree Celsius in refrigerator and discard the pellet.
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