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Optimisation 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 (10–30 min), ultrasound temperature (30–50°C...

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Main Authors: Amid, Mehrnoush, Abd Manap, Mohd Yazid, Sarker, Zaidul Islam, Murshid, Fara Syazana
Format: Article
Language:English
Published: Taylor and Francis 2015
Online Access:http://psasir.upm.edu.my/id/eprint/45689/1/GUAVA.pdf
http://psasir.upm.edu.my/id/eprint/45689/
https://www.tandfonline.com/doi/abs/10.1080/10826068.2015.1031396
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spelling my.upm.eprints.456892021-01-26T19:18:57Z http://psasir.upm.edu.my/id/eprint/45689/ Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability Amid, Mehrnoush Abd Manap, Mohd Yazid Sarker, Zaidul Islam Murshid, Fara Syazana 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 (10–30 min), ultrasound temperature (30–50°C), pH (2.0–8.0), and solvent-to-sample ratio (2:1 mL/g to 6:1 mL/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 (18.2 U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20 min sonication time, 40°C temperature, at pH 5.0, using a 4:1 mL/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. Taylor and Francis 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/45689/1/GUAVA.pdf Amid, Mehrnoush and Abd Manap, Mohd Yazid and Sarker, Zaidul Islam and Murshid, Fara Syazana (2015) Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability. Preparative Biochemistry & Biotechnology, 46 (1). pp. 91-99. ISSN 1082-6068; ESSN: 1532-2297 https://www.tandfonline.com/doi/abs/10.1080/10826068.2015.1031396 10.1080/10826068.2015.1031396
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 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 (10–30 min), ultrasound temperature (30–50°C), pH (2.0–8.0), and solvent-to-sample ratio (2:1 mL/g to 6:1 mL/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 (18.2 U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20 min sonication time, 40°C temperature, at pH 5.0, using a 4:1 mL/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.
format Article
author Amid, Mehrnoush
Abd Manap, Mohd Yazid
Sarker, Zaidul Islam
Murshid, Fara Syazana
spellingShingle Amid, Mehrnoush
Abd Manap, Mohd Yazid
Sarker, Zaidul Islam
Murshid, Fara Syazana
Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
author_facet Amid, Mehrnoush
Abd Manap, Mohd Yazid
Sarker, Zaidul Islam
Murshid, Fara Syazana
author_sort Amid, Mehrnoush
title Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
title_short Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
title_full Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
title_fullStr Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
title_full_unstemmed Optimisation of ultrasound-assisted extraction of pectinase enzyme from Guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
title_sort optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (psidium guajava) peel: enzyme recovery, specific activity, temperature and storage stability
publisher Taylor and Francis
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/45689/1/GUAVA.pdf
http://psasir.upm.edu.my/id/eprint/45689/
https://www.tandfonline.com/doi/abs/10.1080/10826068.2015.1031396
_version_ 1690372558383218688
score 13.211869

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