Optimization of Processing Parameters for Extraction of Amylase Enzyme from Dragon (<i>Hylocereus polyrhizus</i>) Peel Using Response Surface Methodology

Amid, Mehrnoush; Manap, Mohd Yazid Abdul; Zohdi, Nor Khanani Ahmad

doi:10.1155/2014/640949

Cited by 11 publications

(16 citation statements)

References 28 publications

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“…Therefore, enzymes work best within a certain pH range in which extreme pH values (acidic or basic) can denature enzymes. From the results, it was determined that the Ambarella protease is more stable at basic pH and its stability is comparable to other known plant serine proteases (Amid et al, 2014;Yadav et al, 2011).…”

Section: The Effect Of Ph On Protease Stabilitymentioning

confidence: 98%

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Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

Ahmad

Noh

Abdullah

et al. 2019

J Food Process Preserv

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In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by response surface methodology has found the optimized variables at pH 8.22, 4.95% of TX‐100, 6.80 mM of 2‐mercaptoethanol, and 1.71 min of mixing time at 12.37 U/g of protease activity. The overall model was significant (p < .05) with an R2 value of 0.9885. Verification test results (Tukey's test) showed that no significant difference between the expected and experimental protease activity value (98%). The enzyme was stable at pH 8.0–10.0 and temperature 50–60°C. Incubation of enzyme with organic solvents showed higher activity in hydrophobic than hydrophilic phases. In addition, prolonged storage time of enzyme decreased the activity by 32%. Protein bands of muscle proteins and firmness of muscle samples were reduced upon protease treatment due to breaking of tissue fibers and loosening of myofibrils. Practical applications Treatment by exogenous proteases is one of the various tenderization techniques used in the meat industry to improve meat tenderness. Myofibrillar and connective tissue proteins which cause toughness in meat were effectively hydrolyzed by the protease enzymes. The results of the present study should be useful to the meat industry for discovering new source of plant protease which is able to overcome the shortcoming of animal and microbial proteases as meat tenderizer.

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Section: The Effect Of Ph On Protease Stabilitymentioning

confidence: 98%

“…The effect of storage time of crude enzyme was carried out (Amid, Manap, Yazid, & Zohdi, 2014). The extracted crude enzyme was stored for 2 weeks at 4 ± 1°C.…”

Section: The Effect Of Storage Timementioning

confidence: 99%

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

Ahmad

Noh

Abdullah

et al. 2019

J Food Process Preserv

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“…The mixing time variable was studied in previous literature (Wani, Sogi, Grover, & Saxena, 2006;Firatligil-Durmus & Evranuz, 2010;Amid, Manap, & Zohdi, 2014) and was found from previous findings to be significant in increasing protease activity. Increasing mixing time increases protease activity until the optimum peak of 5.35 min (Figure 3c) estimated by the model when all the other variables are set to zero level, obtaining 5.22 units/ml protease activity, before it decreases as the time further increases.…”

Section: Interaction Effects Of Variable On Protease Activitymentioning

confidence: 99%

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

Ahmad

Shuhaimen

Normaya

et al. 2020

Journal of Texture Studies

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Meat tenderness is one of the most important organoleptic properties in determining consumer acceptance in meat product marketability. Therefore, an effective meat tenderization method is sought after by exploring plant-derived proteolytic enzymes as meat tenderizer. In this study, a novel protease from Cashew was identified as a new alternative halal meat tenderizer. The extraction of cashew protease was optimized using response surface methodology (R 2 = 0.9803) by varying pH, CaCl 2 concentration, mixing time, and mass. pH 6.34, 7.92 mM CaCl 2 concentration, 5.51 min mixing time, and 19.24 g sample mass were the optimal extraction conditions. There was no significant difference (n = 3; p < 0.05) between the calculated (6.302 units/ml) and experimental (6.493 ± 0.229 units/ml) protease activity. The ascending order of the effects was pH < mixing time < CaCl 2 < sample mass. In meat tenderizing application, the meat samples treated with 9% (v/w) crude protease extract obtained the lowest shear force (1.38 ± 0.25 N) to cause deformation on the meat. An electrophoretic analysis showed that protein bands above 49.8 kDa were completely degraded into protein bands below 22.4 kDa. Scanning electron microscopy shows the disruption of the muscle fibers after being treated by the Cashew protease. The results of this study show the Cashew (Anacardium occidentale) crude extract can be used as an alternative of the animal and microbial protease as meat tenderizer and subsequently overcome the shortcoming of the halal industrial protease.

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“…Malt dari jagung, sorgum, dan kacang hijau diketahui memiliki kandungan enzim pemecah pati. Kelebihan penggunaan ekstrak enzim dari tanaman dibandingkan dengan bakteri adalah biaya produksi yang rendah dan mudah untuk di scale-up (Amid, 2014). Selain itu, enzim endogenous dari malt serealia ini memiliki kelebihan proses ekstrak enzim yang mudah, sumber pangan yang aman, dan tidak membutuhkan rekayasa genetik (Knorr, 2015).…”

Section: Pendahuluanunclassified

“…Selain itu, pH dapat mempengaruhi karakter ionik dari substrat, sehingga dapat mempengaruhi substrat untuk berikatan dengan enzim (laju reaksi) (Salwanee, 2013). Nilai aktivitas enzim yang tertinggi pada pH tertentu menandakan enzim dalam kondisi stabil dan memiliki laju reaksi tertinggi antara sisi aktif enzim dan substrat (Amid, 2014).…”

Section: Gambarunclassified

Karakterisasi Enzim Pemecah Pati dari Malt Serelia

Phieter

Chrisnasari

Pantjajani

2020

saintek

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Abstract- Starch-degrading enzymes not only can be found in bacteria and fungi, but also in plants. Some plants that produce starch-degrading enzymes are germinated grain of sorghum, maize, and mung bean. pH and temperature are factors that can affect the activity of enzyme. Effect of pH and temperature to starch-degrading enzyme activity of these 3 cereal grains are reported in this research. Grain of sorghum, maize, and mung bean were germinated for 2 days and dried to produce malt. Enzymes from these 3 different malts were extracted using 7 buffers with different pH (4.5, 5, 5.5, 6, 6.5, 7) . Buffer that produced highest enzyme activity based on degradation of starch as a substrate (iodine-starch method) and based on formation of reducing sugars as products (DNS method) would be used for determining the effect of temperatures (20 °C, 30 °C, 40 °C, 50 °C). Effect of pH and temperatures to enzyme activity from 3 different malts tend to be fluctuating. Sorghum malt had the highest enzyme activity per gram malt based on degradation of starch activity test. Estimated enzyme activity of sorghum malt was 103,82 mg.g- 1.min-1. Maize malt had the highest enzyme activity based on formation of reducing sugars activity test. Estimated enzyme activity of maize malt was 13.08 mg.g-1.min-1. Keywords: amylase enzyme, sorghum malt, maize malt, mung bean malt, pH temperature Abstrak- Enzim pemecah pati dapat diperoleh dari tanaman selain dari bakteri dan fungi. Beberapa jenis tanaman yang memiliki enzim pemecah pati adalah biji sorgum, jagung, dan kacang hijau yang berkecambah. pH dan suhu merupakan beberapa faktor yang mempengaruhi aktivitas dari enzim. Pengaruh pH dan suhu terhadap aktivitas enzim amilase dari ketiga jenis biji ini akan diamati dalam penelitian ini. Biji sorgum, jagung, dan kacang hijau dikecambahkan selama 2 hari dan dikeringkan untuk menghasilkan malt. Enzim dari ketiga jenis malt ini akan diekstrak menggunakan 7 buffer pH berbeda yaitu buffer pH 4,5; 5; 5,5; 6; 6,5 dan 7. Buffer yang menghasilkan nilai aktivitas enzim tertinggi berdasarkan degradasi substrat pati (metode pati-iodin) dan berdasarkan pembentukan produk gula reduksi (metode DNS) akan digunakan lebih lanjut untuk melihat pengaruh suhu yaitu suhu 20 °C, 30 °C, 40 °C, dan 50 °C. Pengaruh pH dan suhu terhadap aktivitas enzim ketiga jenis malt cenderung fluktuatif. Malt sorgum memiliki nilai aktivitas enzim per gram malt tertinggi berdasarkan uji aktivitas degradasi substrat pati (metode pati-iodin) yaitu 103,82 mg.g-1.min-1 dan malt jagung memiliki nilai aktivitas enzim per gram malt tertinggi berdasarkan uji aktivitas pembentukan gula reduksi (metode DNS) yaitu 13,08 mg.g-1.min-1. Kata kunci: amylase enzyme, sorghum malt, maize malt, mung bean malt, pH temperature

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Optimization of Processing Parameters for Extraction of Amylase Enzyme from Dragon (Hylocereus polyrhizus) Peel Using Response Surface Methodology

Cited by 11 publications

References 28 publications

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer fromSpondias cytherearoots

The applicability of using a protease extracted from cashew fruits (Anacardium occidentale), as possible meat tenderizer: An experimental design approach

Karakterisasi Enzim Pemecah Pati dari Malt Serelia

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