Optimization 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 (10-30min), ultrasound temperature (30-50 de...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English English |
| Published: |
Taylor and Francis Ltd.
2016
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/46544/ http://irep.iium.edu.my/46544/ http://irep.iium.edu.my/46544/ http://irep.iium.edu.my/46544/1/46544_Optimization%20of%20ultrasound-assisted%20extraction.pdf http://irep.iium.edu.my/46544/2/55692_Duplex%20real-time%20PCR%20assay%20using%20SYBR_SCOPUS.pdf http://irep.iium.edu.my/46544/3/55692_Duplex%20real-time%20PCR%20assay%20using%20SYBR_WOS.pdf |
| Summary: | 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 (10-30min), ultrasound temperature (30-50 degrees C), pH (2.0-8.0), and solvent-to-sample ratio (2:1mL/g to 6:1mL/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 (18.2U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20min sonication time, 40 degrees C temperature, at pH 5.0, using a 4:1mL/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. |
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