Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability

This study aimed to investigate the effects of the ultrasound-assisted extraction conditions on the yield, specific activity, temperature, and storage stability of the pectinase enzyme from guava peel. The ultrasound variables studied were sonication time (10–30 min), ultrasound temperature (30–50°C...

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Main Authors:	Amid, Mehrnoush, Murshid, Fara Syazana, Manap, Mohd Yazid, Sarker, Md. Zaidul Islam
Format:	Article
Language:	English English English English
Published:	Informa UK Limited, an Informa Group Company 2016
Subjects:	Q Science (General) T Technology (General)
Online Access:	http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/1/Preprative.pdf http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf

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spelling	iium-434882017-10-17T07:39:26Z http://irep.iium.edu.my/43488/ Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam Q Science (General) T Technology (General) This study aimed to investigate the effects of the ultrasound-assisted extraction conditions on the yield, specific activity, temperature, and storage stability of the pectinase enzyme from guava peel. The ultrasound variables studied were sonication time (10–30 min), ultrasound temperature (30–50°C), pH (2.0–8.0), and solvent-to-sample ratio (2:1 mL/g to 6:1 mL/g). The main goal was to optimize the ultrasound-assisted extraction conditions to maximize the recovery of pectinase from guava peel with the most desirable enzyme-specific activity and stability. Under the optimum conditions, a high yield (96.2%), good specific activity (18.2 U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20 min sonication time, 40°C temperature, at pH 5.0, using a 4:1 mL/g solvent-to-sample ratio. The study demonstrated that optimization of ultrasound-assisted process conditions for the enzyme extraction could improve the enzymatic characteristics and yield of the enzyme. Informa UK Limited, an Informa Group Company 2016 Article PeerReviewed application/pdf en http://irep.iium.edu.my/43488/1/Preprative.pdf application/pdf en http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf application/pdf en http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf Amid, Mehrnoush and Murshid, Fara Syazana and Manap, Mohd Yazid and Sarker, Md. Zaidul Islam (2016) Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability. Preparative Biochemistry and Biotechnology, 46 (1). pp. 91-99. ISSN 1082-6068 E-ISSN 1532-2297 (In Press) http://www.tandfonline.com/ 10.1080/10826068.2015.1031396
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English English
topic	Q Science (General) T Technology (General)
spellingShingle	Q Science (General) T Technology (General) Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
description	This study aimed to investigate the effects of the ultrasound-assisted extraction conditions on the yield, specific activity, temperature, and storage stability of the pectinase enzyme from guava peel. The ultrasound variables studied were sonication time (10–30 min), ultrasound temperature (30–50°C), pH (2.0–8.0), and solvent-to-sample ratio (2:1 mL/g to 6:1 mL/g). The main goal was to optimize the ultrasound-assisted extraction conditions to maximize the recovery of pectinase from guava peel with the most desirable enzyme-specific activity and stability. Under the optimum conditions, a high yield (96.2%), good specific activity (18.2 U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20 min sonication time, 40°C temperature, at pH 5.0, using a 4:1 mL/g solvent-to-sample ratio. The study demonstrated that optimization of ultrasound-assisted process conditions for the enzyme extraction could improve the enzymatic characteristics and yield of the enzyme.
format	Article
author	Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam
author_facet	Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam
author_sort	Amid, Mehrnoush
title	Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
title_short	Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
title_full	Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
title_fullStr	Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
title_full_unstemmed	Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
title_sort	optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
publisher	Informa UK Limited, an Informa Group Company
publishDate	2016
url	http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/ http://irep.iium.edu.my/43488/1/Preprative.pdf http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf
first_indexed	2023-09-18T21:01:57Z
last_indexed	2023-09-18T21:01:57Z
_version_	1777410682662158336

Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability

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