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Optimisation of serine protease extraction from mango peel (Mangifera Indica Cv. Chokanan).

Amid, Mehrnoush and Tan, Chin Ping and Mirhosseini, Hamed and Ab. Aziz, Norashikin and Ling, Tau Chuan (2011) Optimisation of serine protease extraction from mango peel (Mangifera Indica Cv. Chokanan). Food Chemistry, 124 (2). pp. 666-671. ISSN 0308-8146; ESSN:1873-7072

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Abstract

This study investigated the possible relationship between the enzyme extraction variables, namely amount of buffer (25–75 ml, X1), temperature (−20, 25 °C, X2) and mixing time (1–3 min, X3) on total protein (Y1), total activity (Y2), specific activity (Y3), storage stability (Y4), temperature stability (Y5) and pH stability (Y6) of serine protease from mango peel. It was found that there was significant (p < 0.05) fit of the response surface models for all the response variables investigated. There was indication of high coefficient of determination (R2) values (between 0.954 and 1.000) in the regression models describing variations of the response variables. It was found that there was no significant (p > 0.05) difference between the experimental and predicted values. This ensured that the response surface models used to indicate property changes of serine protease as a function of enzyme extraction conditions were sufficient.

Item Type:Article
Keyword:Mango peel; Serine protease; Enzyme stability; Enzyme extraction.
Faculty or Institute:Faculty of Food Science and Technology
Publisher:Elsevier
ID Code:24127
Deposited By: Nur Farahin Ramli
Deposited On:23 Oct 2013 11:54
Last Modified:02 Oct 2015 15:54

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