Int. J. Mol. Sci. 2012, 13(3), 2939-2950; doi:10.3390/ijms13032939
Article

Optimization of Freeze Drying Conditions for Purified Pectinase from Mango (Mangifera indica cv. Chokanan) Peel

Received: 6 January 2012; in revised form: 12 February 2012 / Accepted: 14 February 2012 / Published: 6 March 2012
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: Response surface methodology (RSM) along with central composite design (CCD) was applied to optimize the freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel. The effect of pectinase content (−2.66, 62.66 mg/mL), Arabic gum (−1.21, 10.21%, w/v), and maltodextrin (0.73, 7.26%, w/v) as independent variables on activity, yield, and storage stability of freeze-dried enzyme was evaluated. Storage stability of pectinase was investigated after one week at 4 °C and yield percentage of the enzyme after encapsulation was also determined. The independent variables had the most significant (p < 0.05) effect on pectinase activity and yield of the enzyme. It was observed that the interaction effect of Arabic gum and maltodextrin improved the enzymatic properties of freeze-dried pectinase. The optimal conditions for freeze-dried pectinase from mango peel were obtained using 30 mg/mL of pectinase content, 4.5 (%, w/v) of Arabic gum, and 4 (%, w/v) of maltodextrin. Under these conditions, the maximum activity (11.12 U/mL), yield (86.4%) and storage stability (84.2%) of encapsulated pectinase were achieved.
Keywords: freeze drying; mango peel; pectinase; response surface methodology; yield
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MDPI and ACS Style

Mehrnoush, A.; Mustafa, S.; Yazid, A.M.M. Optimization of Freeze Drying Conditions for Purified Pectinase from Mango (Mangifera indica cv. Chokanan) Peel. Int. J. Mol. Sci. 2012, 13, 2939-2950.

AMA Style

Mehrnoush A, Mustafa S, Yazid AMM. Optimization of Freeze Drying Conditions for Purified Pectinase from Mango (Mangifera indica cv. Chokanan) Peel. International Journal of Molecular Sciences. 2012; 13(3):2939-2950.

Chicago/Turabian Style

Mehrnoush, Amid; Mustafa, Shuhaimi; Yazid, Abdul Manap Mohd. 2012. "Optimization of Freeze Drying Conditions for Purified Pectinase from Mango (Mangifera indica cv. Chokanan) Peel." Int. J. Mol. Sci. 13, no. 3: 2939-2950.

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