Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment

Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment

Papaya leaf is not just a byproduct of papaya tree but it contains an essential enzyme which is papain. The aim of the study is to measure the amount of this enzyme extracted from leaf tissue using hot water extraction with ultrasonic-assisted pretreatment as well as to determine the optimum conditi...

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Main Author: Izzah Suhaila, Abu Bakar
Format: Undergraduates Project Papers
Language:English
Published: 2010
Subjects:
TP Chemical technology
Online Access:http://umpir.ump.edu.my/id/eprint/3325/
http://umpir.ump.edu.my/id/eprint/3325/1/CD5525_IZZATI_SUHAILA_ABU_BAKAR_i.pdf
id ump-3325
recordtype eprints
spelling ump-33252015-03-03T08:00:33Z http://umpir.ump.edu.my/id/eprint/3325/ Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment Izzah Suhaila, Abu Bakar TP Chemical technology Papaya leaf is not just a byproduct of papaya tree but it contains an essential enzyme which is papain. The aim of the study is to measure the amount of this enzyme extracted from leaf tissue using hot water extraction with ultrasonic-assisted pretreatment as well as to determine the optimum condition for the extraction process. The leaves were subjected to a pretreatment which is grinding and ultrasonication followed by hot water extraction and finally, enzymatic analysis using UV-Vis spectrophotometer. The parameters involved in the process were ultrasonication time (30 – 90 minutes) and frequency (18 – 26 kHz), solid-solvent ratio (1:5 – 1:25), and extraction time (1 – 5 hour) and temperature (50 - 70°C). Among these parameters, maximum concentration of papain enzyme was achieved at 60 minutes and 20 kHz of ultrasonication, solid-solvent ratio at 1:5, extraction time at 4 hours and extraction temperature at 60°C. In conclusion, the maximum concentration of papain enzyme achieved at this optimum parameter was 4.020 µM. Utilization of PEG–phosphate system for separation and purification of papain is recommended in order to get the pure papain enzyme. 2010-12 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/3325/1/CD5525_IZZATI_SUHAILA_ABU_BAKAR_i.pdf Izzah Suhaila, Abu Bakar (2010) Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment. Faculty of Chemical and Natural Resources Engineering , Universiti Malaysia Pahang .
repository_type Digital Repository
institution_category Local University
institution Universiti Malaysia Pahang
building UMP Institutional Repository
collection Online Access
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Izzah Suhaila, Abu Bakar
Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment
description Papaya leaf is not just a byproduct of papaya tree but it contains an essential enzyme which is papain. The aim of the study is to measure the amount of this enzyme extracted from leaf tissue using hot water extraction with ultrasonic-assisted pretreatment as well as to determine the optimum condition for the extraction process. The leaves were subjected to a pretreatment which is grinding and ultrasonication followed by hot water extraction and finally, enzymatic analysis using UV-Vis spectrophotometer. The parameters involved in the process were ultrasonication time (30 – 90 minutes) and frequency (18 – 26 kHz), solid-solvent ratio (1:5 – 1:25), and extraction time (1 – 5 hour) and temperature (50 - 70°C). Among these parameters, maximum concentration of papain enzyme was achieved at 60 minutes and 20 kHz of ultrasonication, solid-solvent ratio at 1:5, extraction time at 4 hours and extraction temperature at 60°C. In conclusion, the maximum concentration of papain enzyme achieved at this optimum parameter was 4.020 µM. Utilization of PEG–phosphate system for separation and purification of papain is recommended in order to get the pure papain enzyme.
format Undergraduates Project Papers
author Izzah Suhaila, Abu Bakar
author_facet Izzah Suhaila, Abu Bakar
author_sort Izzah Suhaila, Abu Bakar
title Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment
title_short Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment
title_full Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment
title_fullStr Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment
title_full_unstemmed Extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment
title_sort extraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment
publishDate 2010
url http://umpir.ump.edu.my/id/eprint/3325/
http://umpir.ump.edu.my/id/eprint/3325/1/CD5525_IZZATI_SUHAILA_ABU_BAKAR_i.pdf
first_indexed 2023-09-18T21:57:32Z
last_indexed 2023-09-18T21:57:32Z
_version_ 1777414179622223872

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