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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: Mehrnoush, Amid, Abd. Manap, Mohd. Yazid
Format: Article
Language:English
Published: WFL Publisher 2013
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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spelling my.upm.eprints.308202015-10-08T06:39:27Z http://psasir.upm.edu.my/id/eprint/30820/ Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology Mehrnoush, Amid Abd. Manap, Mohd. Yazid 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. WFL Publisher 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30820/1/Optimization%20of%20pectinase%20extraction%20from%20mango.pdf Mehrnoush, Amid and Abd. Manap, Mohd. Yazid (2013) Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology. Journal of Food, Agriculture and Environment, 11 (3&4). pp. 208-213. ISSN 1459-0255; ESSN: 1459-0263 http://world-food.net/optimization-of-pectinase-extraction-from-mango-mangifera-indica-cv-chokanan-peel-using-response-surface-methodology/
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 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.
format Article
author Mehrnoush, Amid
Abd. Manap, Mohd. Yazid
spellingShingle Mehrnoush, Amid
Abd. Manap, Mohd. Yazid
Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology
author_facet Mehrnoush, Amid
Abd. Manap, Mohd. Yazid
author_sort Mehrnoush, Amid
title Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology
title_short Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology
title_full Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology
title_fullStr Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology
title_full_unstemmed Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology
title_sort optimization of pectinase extraction from mango (mangifera indica cv. chokanan) peel using response surface methodology
publisher WFL Publisher
publishDate 2013
url 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/
_version_ 1643830173649338368
score 13.211869

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