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• Mehrnoush, A
• Mustafa, S
• Sarker, M
• Yazid, A
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• Mustafa, S
• Sarker, M
• Yazid, A
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• Mustafa, S
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• Yazid, A

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Molecules 2011, 16(11), 9245-9260; doi:10.3390/molecules16119245

Article

Optimization of the Conditions for Extraction of Serine Protease from Kesinai Plant (Streblus asper) Leaves Using Response Surface Methodology

Amid Mehrnoush ¹ , Shuhaimi Mustafa ² , Md. Zaidul Islam Sarker ³  and Abdul Manap Mohd Yazid ^1,*

¹ Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia ² Department of Microbiology, Faculty of Biotechnology and Biomolecular Science, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia ³ Department of Pharmaceutical Technology, Faculty of Pharmacy, International Islamic University Malaysia, Kuantan Campus, Bandar Indera Mahkota, 25200 Kuantan, Pahang, Malaysia

* Author to whom correspondence should be addressed.

Received: 19 September 2011; in revised form: 20 October 2011 / Accepted: 24 October 2011 / Published: 3 November 2011

Download PDF Full-Text [330 KB, Updated Version, uploaded 4 November 2011 12:18 CET]

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Abstract: Response surface methodology (RSM) using a central composite design (CCD) was employed to optimize the conditions for extraction of serine protease from kesinai (Streblus asper) leaves. The effect of independent variables, namely temperature (42.5,47.5, X₁), mixing time (2–6 min, X₂), buffer content (0–80 mL, X₃) and buffer pH (4.5–10.5, X₄) on specific activity, storage stability, temperature and oxidizing agent stability of serine protease from kesinai leaves was investigated. The study demonstrated that use of the optimum temperature, mixing time, buffer content and buffer pH conditions protected serine protease during extraction, as demonstrated by low activity loss. It was found that the interaction effect of mixing time and buffer content improved the serine protease stability, and the buffer pH had the most significant effect on the specific activity of the enzyme. The most desirable conditions of 2.5 °C temperature, 4 min mixing time, 40 mL buffer at pH 7.5 was established for serine protease extraction from kesinai leaves.

Keywords: extraction; enzyme; specific activity; stability; oxidizing agent

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