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Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel

Today, pectinase has emerged as an integral part of the food and feed industries. Plant peel could be a potential source of pectinase, which has been extracted and purified from mango (Mangifera indica cv. Chokanan) peel using the aqueous two-phase system (ATPS). In the present study, the effects of...

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Main Authors: Amid, Mehrnoush, Mustafa, Shuhaimi, Abdul Manap, Mohd Yazid
Format: Article
Language:English
Published: WFL Publisher 2012
Online Access:http://psasir.upm.edu.my/id/eprint/22416/1/Characterization%20of%20pectinase%20from%20mango%20%28mangifera.pdf
http://psasir.upm.edu.my/id/eprint/22416/
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spelling my.upm.eprints.224162015-09-25T07:21:44Z http://psasir.upm.edu.my/id/eprint/22416/ Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel Amid, Mehrnoush Mustafa, Shuhaimi Abdul Manap, Mohd Yazid Today, pectinase has emerged as an integral part of the food and feed industries. Plant peel could be a potential source of pectinase, which has been extracted and purified from mango (Mangifera indica cv. Chokanan) peel using the aqueous two-phase system (ATPS). In the present study, the effects of temperature, pH and metal ions on the stability and activity of pectinase were investigated. In addition, the molecular weight of this enzyme was determined as 31 kDa with SDS-PAGE. Pectinase showed the highest enzyme activity at 60ºC for 30 min after incubation at different temperatures (20 to 80ºC). Also, this enzyme has been shown to be thermostable because more than 90% of residual enzyme activity was retained at temperatures of 20 to 60ºC for 30 min. Pectinase was incubated in different pH from 3 to 9 and the highest enzyme activity was achieved at pH 8. Furthermore, the enzyme was stable at pH 5 to 9 after enzyme incubation at different pH for 24 h at 4ºC. Activity of the enzyme was significantly decreased at pH 3 and 9 due to the protein denaturation. Pectinase activated by Ca2+ showed that this cation has an important effect on activity and stability of the enzyme; but Li+, Na+ and K+ had no effect on its activity. Also, the reduction in the activity of pectinase was observed in the presence of Fe2+, Cu2+, Mn2+, Zn2+ and Al3+. Therefore, pectinase extracted from mango peel has potential applications in various industries like food and feed because it is thermostable under high temperatures in either alkaline medium or when there is the presence of metal ions. WFL Publisher 2012 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/22416/1/Characterization%20of%20pectinase%20from%20mango%20%28mangifera.pdf Amid, Mehrnoush and Mustafa, Shuhaimi and Abdul Manap, Mohd Yazid (2012) Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel. Journal of Food, Agriculture and Environment, 10 (1). pp. 85-88. ISSN 1459-0255; ESSN: 1459-0263
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Today, pectinase has emerged as an integral part of the food and feed industries. Plant peel could be a potential source of pectinase, which has been extracted and purified from mango (Mangifera indica cv. Chokanan) peel using the aqueous two-phase system (ATPS). In the present study, the effects of temperature, pH and metal ions on the stability and activity of pectinase were investigated. In addition, the molecular weight of this enzyme was determined as 31 kDa with SDS-PAGE. Pectinase showed the highest enzyme activity at 60ºC for 30 min after incubation at different temperatures (20 to 80ºC). Also, this enzyme has been shown to be thermostable because more than 90% of residual enzyme activity was retained at temperatures of 20 to 60ºC for 30 min. Pectinase was incubated in different pH from 3 to 9 and the highest enzyme activity was achieved at pH 8. Furthermore, the enzyme was stable at pH 5 to 9 after enzyme incubation at different pH for 24 h at 4ºC. Activity of the enzyme was significantly decreased at pH 3 and 9 due to the protein denaturation. Pectinase activated by Ca2+ showed that this cation has an important effect on activity and stability of the enzyme; but Li+, Na+ and K+ had no effect on its activity. Also, the reduction in the activity of pectinase was observed in the presence of Fe2+, Cu2+, Mn2+, Zn2+ and Al3+. Therefore, pectinase extracted from mango peel has potential applications in various industries like food and feed because it is thermostable under high temperatures in either alkaline medium or when there is the presence of metal ions.
format Article
author Amid, Mehrnoush
Mustafa, Shuhaimi
Abdul Manap, Mohd Yazid
spellingShingle Amid, Mehrnoush
Mustafa, Shuhaimi
Abdul Manap, Mohd Yazid
Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel
author_facet Amid, Mehrnoush
Mustafa, Shuhaimi
Abdul Manap, Mohd Yazid
author_sort Amid, Mehrnoush
title Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel
title_short Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel
title_full Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel
title_fullStr Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel
title_full_unstemmed Characterization of pectinase from mango (Mangifera indica Cv. chokanan) peel
title_sort characterization of pectinase from mango (mangifera indica cv. chokanan) peel
publisher WFL Publisher
publishDate 2012
url http://psasir.upm.edu.my/id/eprint/22416/1/Characterization%20of%20pectinase%20from%20mango%20%28mangifera.pdf
http://psasir.upm.edu.my/id/eprint/22416/
_version_ 1643827820819906560
score 13.211869

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