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Response surface methodology modelling of an aqueous two-phase system for purification of protease from Penicillium candidum (PCA 1/TT031) under solid state fermentation and its biochemical characterization


Citation

Alhelli, Amaal M. and Abdul Manap, Mohd Yazid and Mohammed, Abdulkarim Sabo and Mirhosseini, Hamed and Suliman, Eilaf Suliman Khalil and Shad, Zahra and Mohammed, Nameer Khairullah and Meor Hussin, Anis Shobirin (2016) Response surface methodology modelling of an aqueous two-phase system for purification of protease from Penicillium candidum (PCA 1/TT031) under solid state fermentation and its biochemical characterization. International Journal of Molecular Science, 17 (11). pp. 1-23. ISSN 1661-6596; ESSN: 1422-0067

Abstract

Penicillium candidum (PCA 1/TT031) synthesizes different types of extracellular proteases. The objective of this study is to optimize polyethylene glycol (PEG)/citrate based on an aqueous two-phase system (ATPS) and Response Surface Methodology (RSM) to purify protease from Penicillium candidum (PCA 1/TT031). The effects of different PEG molecular weights (1500-10,000 g/mol), PEG concentration (9%-20%), concentrations of NaCl (0%-10%) and the citrate buffer (8%-16%) on protease were also studied. The best protease purification could be achieved under the conditions of 9.0% (w/w) PEG 8000, 5.2% NaCl, and 15.9% sodium citrate concentration, which resulted in a one-sided protease partitioning for the bottom phase with a partition coefficient of 0.2, a 6.8-fold protease purification factor, and a yield of 93%. The response surface models displayed a significant (p ≤ 0.05) response which was fit for the variables that were studied as well as a high coefficient of determination (R²). Similarly, the predicted and observed values displayed no significant (p > 0.05) differences. In addition, our enzyme characterization study revealed that Penicillium candidum (PCA 1/TT031) produced a slight neutral protease with a molecular weight between 100 and 140 kDa. The optimal activity of the purified enzyme occurred at a pH of 6.0 and at a temperature of 50 °C. The stability between different pH and temperature ranges along with the effect of chemical metal ions and inhibitors were also studied. Our results reveal that the purified enzyme could be used in the dairy industry such as in accelerated cheese ripening.


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Official URL or Download Paper: https://www.mdpi.com/1422-0067/17/11/1872

Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Halal Products Research Institute
DOI Number: https://doi.org/10.3390/ijms17111872
Publisher: Multidisciplinary Digital Publishing Institute
Keywords: Aqueous two phase systems; Penicillium candidum; RSM; Protease; Solid state fermentation
Depositing User: Ms. Ainur Aqidah Hamzah
Date Deposited: 16 Mar 2022 00:46
Last Modified: 16 Mar 2022 00:46
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.3390/ijms17111872
URI: http://psasir.upm.edu.my/id/eprint/52872
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