Reverse Micellar Extraction of Bromelain from Pineapple (<i>Ananas comosus</i>L. Merryl) Waste: Scale-up, Reverse Micelles Characterization and Mass Transfer Studies

Hebbar, H. Umesh; Hemavathi, A. B.; Sumana, B.; Raghavarao, K.S.M.S.

doi:10.1080/01496395.2011.572110

Cited by 23 publications

(7 citation statements)

References 39 publications

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“…The resulting halo zone may be related to the amount of protease presented in the crude extract. Similar findings also showed that the crown of Ananas comosus L. contained higher proteolytic activity compared to other parts (Hebbar et al, 2008(Hebbar et al, , 2011(Hebbar et al, , 2012Kahiro et al, 2017;Ketnawa et al, 2012;Neta et al, 2012; Z. I. M. Arshad et al, 2014). According to Neta et al (2012), proteolytic activity depends on the part of the plant from which the sample was extracted.…”

Section: Proteolytic Activity In Crown and Stem Of Pineapple From Dif...supporting

confidence: 60%

Isolation of Proteolytic Enzyme from Pineapple Crown

Arsad¹,

Samad²,

Jamaluddin³

et al. 2023

JTAS

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The pineapple waste from the pineapple industry has contributed to an increase in waste in Malaysia and worldwide every year. A major type of endopeptidase enzymes found in pineapple is fruit bromelain, stem bromelain, ananain, and comasain. This study aims to extract and purify protease from the crown of MD2 pineapple. Protease was extracted and purified using anion exchange chromatography, gel filtration, and desalting before being identified using liquid chromatography-mass spectrometry (LC-MS). Proteolytic activity was determined using the well diffusion method and Casein Digestion Unit. In the present study, the proteolytic assay showed that 1 kg crown of MD2 cultivar produced an activity of 126.0 ± 3.86 U/ml, a specific activity of 3937.50 U/mg. In the present study, the proteolytic assay showed that 1 kg crown of MD2 cultivar produced an activity of 126.0 ± 3.86 U/mL, a specific activity of 3937.50 U/mg and the total activity of 3.94 × 109 U. The molecular weight of the purified enzyme was in the range of 25 to 35 kDa under the optimum condition of pH 7 and 37°C. Purification of the extract yielded a band at the molecular weight of 20–25 kDa at the optimum pH of 3 and 9 at 60°C. From LC-MS analysis, the purified enzyme from the crown extract was similar to ananain under accession number A0A199VSS3 (according to Uniprot). It had five unique peptides and covered 97/356 amino acids (44.9% coverage). The ananain (EC 3.4.22.31) is classified in the subfamilies of cysteine protease C1A (clan CA, family C1), a peptidase family related to papain. In conclusion, protease was extracted and identified as an ananain-like protease from the crown.

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Section: Proteolytic Activity In Crown and Stem Of Pineapple From Dif...supporting

confidence: 60%

Isolation of Proteolytic Enzyme from Pineapple Crown

Arsad¹,

Samad²,

Jamaluddin³

et al. 2023

JTAS

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“…Rowan et al (1990) produced fish sauce from anchovy within two months by adjusting the pH to 4 using acetic and hydrochloric acids and by lowering the salt content to 5 per cent. Hebbar et al (2011) used capelin harvested during the summer to produce a fish sauce with a shorter fermentation period (9 months) because of the high activity of digestive enzymes. The addition of 5 per cent to 10 per cent enzyme-rich cod pyloric caecum resulted in good recovery of capelin fish sauce after 6 months of storage (Maurer, 2001).…”

Section: Introductionmentioning

confidence: 99%

Acceleration of mackerel fish sauce fermentation via bromelain addition

Rabie

Namir

Rabie

et al. 2019

NFS

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Purpose The purpose of this study was to accelerate the fermentation process of minced mackerel fish (Scomber scombrus L.) mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by 0.2 and 0.4 per cent bromelain at 37°C. Design/methodology/approach S. scombrus L. was mixed thoroughly with 20 per cent salt (w/w) and hydrolyzed by the bromelain at levels of 0.2 and 0.4 per cent at 37°C. The physicochemical and sensory properties were evaluated after 60 and 90 days. Findings In a comparison of all of the aforementioned treatments, the results showed that the samples with higher bromelain levels (0.4 per cent) had higher concentrations of formal nitrogen (622 mg/100 mL) and total volatile base nitrogen (TVB-N, 0.3 g/dL) after 90 days of fermentation (p < 0.01) . The sample with 0.4 per cent bromelain showed total free amino acids content of 13.3 g/100 g after 90 days of fermentation (p < 0.01). High levels of total fatty acids (15.6 mg/100 g) were found in samples treated with 0.4 per cent bromelain and allowed to ferment for 90 days (p < 0.01). The sauce colour became significantly highly saturated (p < 0.01) with the increase in fermentation time. Chroma was significantly increased by 44 and 66 per cent in fermented sauce samples with 0.2 and 0.4 per cent bromelain during fermentation for as long as 90 days (p < 0.01). Moreover, the addition of bromelain (0.4 per cent) resulted in mackerel fish sauce that was organoleptically preferred at the end of fermentation. Originality/value The results showed that an acceptable fish sauce could be produced from mackerel fish with supplementation with 0.4 per cent of bromelain, which reduced the fermentation time to 90 days and resulted in the most satisfactory results without compromising the product quality.

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“…Strong electrostatic and hydrophobic interactions between surfactants and proteins hinder the recovery of LP. In many cases, a low yield of activity was observed due to slower mass transfer rates during back extraction than forward extraction (Hebbar et al, 2011). Back extraction experiments probed the effect of the pH and ionic strength of the aqueous stripping solution and the addition of alcohol (cosurfactant) and oppositely charged surfactant to the organic phase.…”

Section: Resultsmentioning

confidence: 99%

Mixed Surfactant‐Based Reverse Micellar Extraction Studies of Bovine Lactoperoxidase

Karanth

Iyyaswami

2021

J Surfact & Detergents

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The suitability of reverse micellar extraction for recovery of bovine lactoperoxidase (LP) from aqueous solution was evaluated using systems formed by ionic and nonionic surfactant mixtures. The influence of ionic surfactant concentration, organic solvent, and pH on the extraction of LP into the reverse micellar phase was studied. The Tween® series surfactants with Aerosol‐OT (bis‐(2‐ethylhexyl) sulfosuccinate) showed better extraction of LP in the reverse micelles (RM) compared to the Triton® and Span® series of surfactants. Complete extraction of LP from an aqueous phase of initial concentration 25 mg L−1 occurred with the RM formed by 90 mM Aerosol‐OT/8 mM Tween® 80 in isooctane. The optimal pH, ionic strength, and positively charged ionic surfactant concentration for back extraction were also studied and a maximum of 95.5% back extraction efficiency and 66% LP activity recovery was obtained for a pH of 10.5,1 M KCl and 60 mM cetyltrimethylammonium bromide system.

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Reverse Micellar Extraction of Bromelain from Pineapple (Ananas comosusL. Merryl) Waste: Scale-up, Reverse Micelles Characterization and Mass Transfer Studies

Cited by 23 publications

References 39 publications

Isolation of Proteolytic Enzyme from Pineapple Crown

Isolation of Proteolytic Enzyme from Pineapple Crown

Acceleration of mackerel fish sauce fermentation via bromelain addition

Mixed Surfactant‐Based Reverse Micellar Extraction Studies of Bovine Lactoperoxidase

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