Journal of Food, Agriculture and Environment




Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Optimization of pectinase extraction from mango (Mangifera indica cv. Chokanan) peel using response surface methodology


Author(s):

Amid Mehrnoush *, Abdul Manap Mohd Yazid

Recieved Date: 2013-02-12, Accepted Date: 2013-10-20

Abstract:

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.

Keywords:

Extraction, optimization, pectinase, mango peel, response surface methodology, Mangifera indica cv. Chokanan, specific activity, storage stability, thermal stability, surfactant agent stability


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 208-213


View full PDF
Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.


Purchase this Article:   20 Purchase PDF Order Reprints for 15

Share this article :