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Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation

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Bibliographic Details
Main Author: Seow, Yen Yi
Other Authors: Rozaini Abdullah
Format: Learning Object
Language:English
Published: Universiti Malaysia Perlis (UniMAP) 2015
Subjects:
Streblus asper (Kesinai)
Coagulate milk
Protease
Protease enzyme
Extraction
Online Access:http://dspace.unimap.edu.my:80/xmlui/handle/123456789/38458
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spelling my.unimap-384582015-01-08T14:17:56Z Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation Seow, Yen Yi Rozaini Abdullah Streblus asper (Kesinai) Coagulate milk Protease Protease enzyme Extraction Access is limited to UniMAP community. Streblus asper (Kesinai) leaves contain proteases that can be used to coagulate milk. The enzyme was extracted by using phosphate buffer at pH 7.2 and the extracted enzyme activity was tested for protease assay. Response Surface Methodology (RSM) using Two-Level Factorial and Central Composite Design (CCD) was used in screening and optimization of serine protease extraction from kesinai (Streblus asper) leaves respectively. The effect of independent variables, namely ratio of sample to buffer (1-5), weight of sample (10-50 gram) and mixing time (2-6 minutes) on proteases activity from kesinai leaves was investigated. The screening results showed that ratio sample to weight had the most significant effect (p<0.0001) on protease activity for enzyme extraction. The study showed that the control of ratio of sample to buffer, weight of sample and mixing time able to obtain the highest extract of enzyme. 50 g of sample, 1:1 ratio of sample to buffer at 2 min mixing time was established for serine proteases extraction from kesinai leaves. Studies continued with encompassing variation of milk clotting time and protein concentration by using the optimized enzyme extract. Extract of kesinai leaves had protease activity that degrades proteins by hydrolysis of peptide bonds. The effects of coagulation temperature and enzyme concentration on milk coagulating activities (MCA) and protein concentration were evaluated. MCA and protein concentration were optimized at temperature 90 °C and enzyme concentration 290 μL. 2015-01-08T14:17:56Z 2015-01-08T14:17:56Z 2013-06 Learning Object http://dspace.unimap.edu.my:80/xmlui/handle/123456789/38458 en Universiti Malaysia Perlis (UniMAP) School of Bioprocess Engineering
institution Universiti Malaysia Perlis
building UniMAP Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Perlis
content_source UniMAP Library Digital Repository
url_provider http://dspace.unimap.edu.my/
language English
topic Streblus asper (Kesinai)
Coagulate milk
Protease
Protease enzyme
Extraction
spellingShingle Streblus asper (Kesinai)
Coagulate milk
Protease
Protease enzyme
Extraction
Seow, Yen Yi
Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation
description Access is limited to UniMAP community.
author2 Rozaini Abdullah
author_facet Rozaini Abdullah
Seow, Yen Yi
format Learning Object
author Seow, Yen Yi
author_sort Seow, Yen Yi
title Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation
title_short Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation
title_full Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation
title_fullStr Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation
title_full_unstemmed Optimization of Protease Enzyme from Kesinai (Streblus asper) for Milk Coagulation
title_sort optimization of protease enzyme from kesinai (streblus asper) for milk coagulation
publisher Universiti Malaysia Perlis (UniMAP)
publishDate 2015
url http://dspace.unimap.edu.my:80/xmlui/handle/123456789/38458
_version_ 1643798772022509568
score 13.222552

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