Partial Characterization of an Enzymatic Extract from Bentong Ginger (Zingiber officinale var. Bentong)

Bromelain is a protease that has multiple applications in food industry. This study focused on the partial purification of bromelain from pineapple crown using the three‐phase partitioning (TPP) method. Different parameters of TPP (ratio of crude extract to t‐butanol (v/v), percentage of (NH4)2SO4, and pH) were optimized for the concentration and purification of bromelain. The optimized parameters of the TPP system, that is, 1.0:0.5 crude extract to t‐butanol ratio at pH 7.0 with 70% (NH4)2SO4 saturation, gave significantly high purification fold of 3.4 (p‐value ≤.000) with a significant increase in percent enzyme activity recovery of 244% (p‐value ≤.000). The purified enzyme was predominantly partitioned at the interfacial phase and the molecular weight of bromelain was found to be around 26 kDa. Characterization of bromelain demonstrated the highest relative activity at pH 7.0 and 35°C. This study showed the effective and economical process development of bromelain purification from pineapple waste at laboratory scale using the TPP method. Novelty impact statement The current study reported the purification of industrially important enzyme Bromelain using three‐phase partitioning (TPP) method, which has not been previously studied. TPP method was effectively used as a single, scalable, non‐chromatographic method for bromelain purification from crown waste of pineapple. The optimized parameters (70% (NH4)2SO4 saturation with 1.0:0.5 ratio of crude extract to t‐butanol at pH 7.0), resulted in the purification fold of 3.4 with a recovery of 244%.

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“…Similarly, various studies on different plant proteases, have also reported similar findings (Huang et al, 2011;Nafi et al, 2014).…”

Section: Ta B L E 1 Overall Tpp Purification Profile Of Crown Bromela...supporting

confidence: 61%

Three‐phase partitioning as an efficient one‐step method for the extraction and purification of bromelain from pineapple crown waste

Gul

Khan

Arain

et al. 2022

Food Processing Preservation

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“…It has bigger rhizomes with lower fibrous pulp compared to other Malaysian cultivars of ginger [1]. Due to the unique characteristics of Bentong ginger, there is a high demand for its rhizomes in the domestic and international markets [2]. Since the rhizomes are eco-nomically utilized parts of the plant, using a high proportion of ginger rhizomes as planting materials for cultivating the plant in the next growing season negatively affects its supply in the market.…”

Section: Introductionmentioning

confidence: 99%

Alterations in Microrhizome Induction, Shoot Multiplication and Rooting of Ginger (Zingiber officinale Roscoe) var. Bentong with Regards to Sucrose and Plant Growth Regulators Application

2021

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Ginger (Zingiber officinale Roscoe) var. Bentong is a monocotyledon plant that belongs to the Zingiberaceae family. Bentong ginger is the most popular cultivar of ginger in Malaysia, which is conventionally propagated by its rhizome. As its rhizomes are the economic part of the plant, the allocation of a large amount of rhizomes as planting materials increases agricultural input cost. Simultaneously, the rhizomes’ availability as planting materials is restricted due to the high demand for fresh rhizomes in the market. Moreover, ginger propagation using its rhizome is accompanied by several types of soil-borne diseases. Plant tissue culture techniques have been applied to produce disease-free planting materials of ginger to overcome these problems. Hence, the in vitro-induced microrhizomes are considered as alternative disease-free planting materials for ginger cultivation. On the other hand, Bentong ginger has not been studied for its microrhizome induction. Therefore, this study was conducted to optimize sucrose and plant growth regulators (PGRs) for its microrhizome induction. Microrhizomes were successfully induced in Murashige and Skoog (MS) medium supplemented with a high sucrose concentration (>45 g L−1). In addition, zeatin at 5–10 µM was found more effective for microrhizome induction than 6-benzylaminopurine (BAP) at a similar concentration. The addition of 7.5 µM 1-naphthaleneacetic acid (NAA) further enhanced microrhizome formation and reduced sucrose’s required dose that needs to be supplied for efficient microrhizome formation. MS medium supplemented with 60 g L−1 sucrose, 10 µM zeatin and 7.5 µM NAA was the optimum combination for the microrhizome induction of Bentong ginger. The in vitro-induced microrhizomes sprouted indoors in moist sand and all the sprouted microrhizomes were successfully established in field conditions. In conclusion, in vitro microrhizomes can be used as disease-free planting materials for the commercial cultivation of Bentong ginger.

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“…Figure 2 illustrates that bromelain shows substantial proteolytic activity capable of cleaving peptide bonds at the arginine, phenylalanine, and tyro-sine regions, at pH 6.5-8 with a temperatures between 55 • C and 60 • C (Arshad et al, 2014). Meanwhile, the zingibain enzyme from ginger rhizome displayed the maximum proteolytic activity at 60 • C and pH 6-8, cleaving the peptide linkage at the proline region (Choi & Laursen, 2000;Nafi et al, 2014). Histidine-159, which is involved in general acid/base catalysis, is one of the catalytically significant residues in zingibain (Choi & Laursen, 2000).…”

Section: Enzyme-aided Treatmentmentioning

confidence: 99%

Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends

Samatra

Noor

Razali

et al. 2022

Comp Rev Food Sci Food Safe

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Gelatin is one of the most important multifunctional biopolymers and is widely used as an essential ingredient in food, pharmaceutical, and cosmetics. Porcine gelatin is regarded as the leading source of gelatin globally then followed by bovine gelatin. Porcine sources are favored over other sources since they are less expensive. However, porcine gelatin is religiously prohibited to be consumed by Muslims and the Jewish community. It is predicted that the global demand for gelatin will increase significantly in the future. Therefore, a sustainable source of gelatin with efficient production and free of disease transmission must be developed. The highest quality of Bovidae-based gelatin (BG) was acquired through alkaline pretreatment, which displayed excellent physicochemical and rheological properties. The utilization of mammalian-and plant-based enzyme significantly increased the gelatin yield. The emulsifying and foaming properties of BG also showed good stability when incorporated into food and pharmaceutical products. Manipulation of extraction conditions has enabled the development of custom-made gelatin with desired properties. This review highlighted the various modifications of extraction and processing methods to improve the physicochemical and functional properties of Bovidae-based gelatin. An in-depth analysis of the crucial stage of collagen breakdown is also discussed, which involved acid, alkaline, and enzyme pretreatment, respectively. In addition, the unique characteristics and primary qualities of BG including protein content, amphoteric property, gel strength, emulsifying and viscosity properties, and foaming ability were presented. Finally, the applications and prospects of BG as the preferred gelatin source globally were outlined.

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Partial Characterization of an Enzymatic Extract from Bentong Ginger (Zingiber officinale var. Bentong)

Cited by 24 publications

References 22 publications

Three‐phase partitioning as an efficient one‐step method for the extraction and purification of bromelain from pineapple crown waste

Three‐phase partitioning as an efficient one‐step method for the extraction and purification of bromelain from pineapple crown waste

Alterations in Microrhizome Induction, Shoot Multiplication and Rooting of Ginger (Zingiber officinale Roscoe) var. Bentong with Regards to Sucrose and Plant Growth Regulators Application

Bovidae‐based gelatin: Extractions method, physicochemical and functional properties, applications, and future trends

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