Next Article in Journal
An In Vitro Study of the Antimicrobial Effects of Indigo Naturalis Prepared from Strobilanthes formosanus Moore
Previous Article in Journal
Modulation of the Microenvironment Surrounding the Active Site of Penicillin G Acylase Immobilized on Acrylic Carriers Improves the Enzymatic Synthesis of Cephalosporins
Article

Optimization of Extraction of Novel Pectinase Enzyme Discovered in Red Pitaya (Hylocereus polyrhizus) Peel

Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
*
Author to whom correspondence should be addressed.
Molecules 2013, 18(11), 14366-14380; https://doi.org/10.3390/molecules181114366
Received: 20 August 2013 / Revised: 20 October 2013 / Accepted: 1 November 2013 / Published: 20 November 2013
Plant peels could be a potential source of novel pectinases for use in various industrial applications due to their broad substrate specificity with high stability under extreme conditions. Therefore, the extraction conditions of a novel pectinase enzyme from pitaya peel was optimized in this study. The effect of extraction variables, namely buffer to sample ratio (2:1 to 8:1, X1), extraction temperature (−15 to +25 °C, X2) and buffer pH (4.0 to 12.0, X3) on specific activity, temperature stability, storage stability and surfactant agent stability of pectinase from pitaya peel was investigated. The study demonstrated that the optimum conditions for the extraction of pectinase from pitaya sources could improve the enzymatic characteristics of the enzyme and protect its activity and stability during the extraction procedure. The optimum extraction conditions cause the pectinase to achieve high specific activity (15.31 U/mg), temperature stability (78%), storage stability (88%) and surfactant agent stability (83%). The most desirable conditions to achieve the highest activity and stability of pectinase enzyme from pitaya peel were the use of 5:1 buffer to sample ratio at 5 °C and pH 8.0. View Full-Text
Keywords: fruit enzyme; specific activity; temperature stability; storage stability; surfactant agent stability fruit enzyme; specific activity; temperature stability; storage stability; surfactant agent stability
Show Figures

Figure 1

MDPI and ACS Style

Zohdi, N.K.; Amid, M. Optimization of Extraction of Novel Pectinase Enzyme Discovered in Red Pitaya (Hylocereus polyrhizus) Peel. Molecules 2013, 18, 14366-14380. https://doi.org/10.3390/molecules181114366

AMA Style

Zohdi NK, Amid M. Optimization of Extraction of Novel Pectinase Enzyme Discovered in Red Pitaya (Hylocereus polyrhizus) Peel. Molecules. 2013; 18(11):14366-14380. https://doi.org/10.3390/molecules181114366

Chicago/Turabian Style

Zohdi, Nor K.; Amid, Mehrnoush. 2013. "Optimization of Extraction of Novel Pectinase Enzyme Discovered in Red Pitaya (Hylocereus polyrhizus) Peel" Molecules 18, no. 11: 14366-14380. https://doi.org/10.3390/molecules181114366

Find Other Styles

Article Access Map by Country/Region

1
Only visits after 24 November 2015 are recorded.
Search more from Scilit
 
Search
Back to TopTop