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, Murshid, Fara Syazana, Manap, Mohd Yazid, Sarker, Md. Zaidul Islam
Format: Article
Language:English
English
English
English
Published: Informa UK Limited, an Informa Group Company 2016
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Online Access:http://irep.iium.edu.my/43488/1/Preprative.pdf
http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf
http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf
http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf
http://irep.iium.edu.my/43488/
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spelling my.iium.irep.434882017-10-17T07:39:26Z http://irep.iium.edu.my/43488/ Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability Amid, Mehrnoush Murshid, Fara Syazana Manap, Mohd Yazid Sarker, Md. Zaidul Islam Q Science (General) T Technology (General) 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. Informa UK Limited, an Informa Group Company 2016 Article REM application/pdf en http://irep.iium.edu.my/43488/1/Preprative.pdf application/pdf en http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf application/pdf en http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf Amid, Mehrnoush and Murshid, Fara Syazana and Manap, Mohd Yazid and Sarker, Md. Zaidul Islam (2016) Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability. Preparative Biochemistry and Biotechnology, 46 (1). pp. 91-99. ISSN 1082-6068 (In Press) http://www.tandfonline.com/ 10.1080/10826068.2015.1031396
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
English
English
topic Q Science (General)
T Technology (General)
spellingShingle Q Science (General)
T Technology (General)
Amid, Mehrnoush
Murshid, Fara Syazana
Manap, Mohd Yazid
Sarker, Md. Zaidul Islam
Optimisation of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: Enzyme recovery, specific activity, temperature and storage stability
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
Murshid, Fara Syazana
Manap, Mohd Yazid
Sarker, Md. Zaidul Islam
author_facet Amid, Mehrnoush
Murshid, Fara Syazana
Manap, Mohd Yazid
Sarker, Md. Zaidul Islam
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 Informa UK Limited, an Informa Group Company
publishDate 2016
url http://irep.iium.edu.my/43488/1/Preprative.pdf
http://irep.iium.edu.my/43488/4/43488-Optimisation%20of%20Ultrasound-assisted%20Extraction%20of%20Pectinase%20Enzyme%20from%20Guava-MYRA-evidence.pdf
http://irep.iium.edu.my/43488/5/43488-Optimization%20of%20ultrasound-assisted%20extraction_SCOPUS.pdf
http://irep.iium.edu.my/43488/6/43488-Optimization%20of%20ultrasound-assisted%20extraction_WOS.pdf
http://irep.iium.edu.my/43488/
http://www.tandfonline.com/
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score 13.188404