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Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.

This study investigated the possible relationship between the encapsulation variables, namely serine protease content (9–50 mg/ml, X1), Arabic gum (0.2–10% (w/w), X2), maltodextrin (2–5% (w/w), X3) and calcium chloride (1.3–5.5% (w/w), X4) on the enzymatic properties of encapsulated serine protease...

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Main Authors: Mehrnoush, Amid, Tan, Chin Ping, Mirhosseini, Hamed, Aziz, Norashikin, Tau, Chuan Ling
Format: Article
Language:English
English
Published: Elsevier 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24055/1/Optimization%20of%20freeze%20drying%20conditions%20for%20purified%20serine%20protease%20from%20mango.pdf
http://psasir.upm.edu.my/id/eprint/24055/
http://www.elsevier.com/
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spelling my.upm.eprints.240552015-10-20T00:55:38Z http://psasir.upm.edu.my/id/eprint/24055/ Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. Mehrnoush, Amid Tan, Chin Ping Mirhosseini, Hamed Aziz, Norashikin Tau, Chuan Ling This study investigated the possible relationship between the encapsulation variables, namely serine protease content (9–50 mg/ml, X1), Arabic gum (0.2–10% (w/w), X2), maltodextrin (2–5% (w/w), X3) and calcium chloride (1.3–5.5% (w/w), X4) on the enzymatic properties of encapsulated serine protease. The study demonstrated that Arabic gum, maltodextrin and calcium chloride, as coating agents, protected serine protease from activity loss during freeze-drying. The overall optimum region resulted in a suitable freeze drying condition with a yield of 92% for the encapsulated serine protease, were obtained using 29.5 mg/ml serine protease content, 5.1% (w/w) Arabic gum, 3.5% (w/w) maltodextrin and 3.4% (w/w) calcium chloride. It was found that the interaction effect of Arabic gum and calcium chloride improved the serine protease activity, and Arabic gum was the most effective amongst the examined coating agents. Thus, Arabic gum should be considered as potential protection in freeze drying of serine protease. Elsevier 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24055/1/Optimization%20of%20freeze%20drying%20conditions%20for%20purified%20serine%20protease%20from%20mango.pdf Mehrnoush, Amid and Tan, Chin Ping and Mirhosseini, Hamed and Aziz, Norashikin and Tau, Chuan Ling (2011) Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. Food Chemistry, 128 (1). pp. 158-164. ISSN 0308-8146 http://www.elsevier.com/ 10.1016/j.foodchem.2011.03.012 English
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
English
description This study investigated the possible relationship between the encapsulation variables, namely serine protease content (9–50 mg/ml, X1), Arabic gum (0.2–10% (w/w), X2), maltodextrin (2–5% (w/w), X3) and calcium chloride (1.3–5.5% (w/w), X4) on the enzymatic properties of encapsulated serine protease. The study demonstrated that Arabic gum, maltodextrin and calcium chloride, as coating agents, protected serine protease from activity loss during freeze-drying. The overall optimum region resulted in a suitable freeze drying condition with a yield of 92% for the encapsulated serine protease, were obtained using 29.5 mg/ml serine protease content, 5.1% (w/w) Arabic gum, 3.5% (w/w) maltodextrin and 3.4% (w/w) calcium chloride. It was found that the interaction effect of Arabic gum and calcium chloride improved the serine protease activity, and Arabic gum was the most effective amongst the examined coating agents. Thus, Arabic gum should be considered as potential protection in freeze drying of serine protease.
format Article
author Mehrnoush, Amid
Tan, Chin Ping
Mirhosseini, Hamed
Aziz, Norashikin
Tau, Chuan Ling
spellingShingle Mehrnoush, Amid
Tan, Chin Ping
Mirhosseini, Hamed
Aziz, Norashikin
Tau, Chuan Ling
Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
author_facet Mehrnoush, Amid
Tan, Chin Ping
Mirhosseini, Hamed
Aziz, Norashikin
Tau, Chuan Ling
author_sort Mehrnoush, Amid
title Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
title_short Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
title_full Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
title_fullStr Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
title_full_unstemmed Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
title_sort optimization of freeze drying conditions for purified serine protease from mango (mangifera indica cv. chokanan) peel.
publisher Elsevier
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24055/1/Optimization%20of%20freeze%20drying%20conditions%20for%20purified%20serine%20protease%20from%20mango.pdf
http://psasir.upm.edu.my/id/eprint/24055/
http://www.elsevier.com/
_version_ 1643828246146449408
score 13.211869

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