Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology
Today pectinases (EC 3.2.1.15) have become an integral part of the food and feed industry and plant peel could be a potential source of pectinase. Thus, the main objective of the study was the optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel. For this purpose, r...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
WFL Publisher
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30820/1/Optimization%20of%20pectinase%20extraction%20from%20mango.pdf http://psasir.upm.edu.my/id/eprint/30820/ http://world-food.net/optimization-of-pectinase-extraction-from-mango-mangifera-indica-cv-chokanan-peel-using-response-surface-methodology/ |
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| Summary: | Today pectinases (EC 3.2.1.15) have become an integral part of the food and feed industry and plant peel could be a potential source of pectinase.
Thus, the main objective of the study was the optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel. For this
purpose, response surface methodology (RSM) was employed to optimize the extraction conditions and the effect of independent variables, namely
temperature (-25 to +25°C), mixing time (2–10 min) and pH of buffer (1–8), on specific activity, storage stability, temperature stability and surfactant
agent stability of pectinase from mango peel was investigated. The study demonstrated that using optimum temperature, mixing time and pH of
buffer, protected pectinase during extraction, as indicated by low activity and low stability loss. It was found that the interaction effect of mixing time
and buffer content improved the pectinase stability, and pH of buffer had the most significant effect on specific activity of the pectinase. The ideal
condition of 2.5°C temperature, 6 min mixing time at pH 4.5 was established for pectinase extraction from mango peel. The result indicated that the
optimized extraction of pectinase from mango peel provides high activity and stability of pectinase in harsh conditions, which makes the enzyme
suitable for use in various types of industry and biotechnological applications. Furthermore, there was not any significant (p>0.05) difference
between the experimental and predicted values. This ensured that the response surface models used to indicate property changes of pectinase as a
function of enzyme extraction conditions were sufficient. |
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