Optimization of ultrasound-assisted extraction of pectinase enzyme from guava (Psidium guajava) peel: enzyme recovery, specific activity, temperature, and storage stability

• Main Authors: Amid, Mehrnoush, Murshid, Fara Syazana, Manap, Mohd Yazid, Sarker, Md. Zaidul Islam
• Format: Article
• Language: English; English; English
• Published: Taylor and Francis Ltd. 2016
• Subjects: Q Science (General); T Technology (General)
• Online Access: http://irep.iium.edu.my/46544/1/46544_Optimization%20of%20ultrasound-assisted%20extraction.pdf; http://irep.iium.edu.my/46544/2/55692_Duplex%20real-time%20PCR%20assay%20using%20SYBR_SCOPUS.pdf; http://irep.iium.edu.my/46544/3/55692_Duplex%20real-time%20PCR%20assay%20using%20SYBR_WOS.pdf; http://irep.iium.edu.my/46544/; http://www.tandfonline.com/doi/abs/10.1080/10826068.2015.1031396?journalCode=lpbb20

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 (10-30min), ultrasound temperature (30-50 degrees C), pH (2.0-8.0), and solvent-to-sample ratio (2:1mL/g to 6:1mL/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 (18.2U/mg), temperature stability (88.3%), and storage stability (90.3%) of the extracted enzyme were achieved. The optimal conditions were 20min sonication time, 40 degrees C temperature, at pH 5.0, using a 4:1mL/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.