Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract

As synthetic dye has shown up few hazards in contributing in food and textile industries, natural dye has gain its priority in those fields especially in textile sector. In this experiment, pitaya’s waste was selected as a source for natural dye. Thus, there is one obstacle that prevents the natural...

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Main Author:	Mohana, Muniapan
Format:	Undergraduates Project Papers
Language:	English
Published:	2013
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/7032/ http://umpir.ump.edu.my/id/eprint/7032/ http://umpir.ump.edu.my/id/eprint/7032/1/CD7334.pdf

id	ump-7032
recordtype	eprints
spelling	ump-70322015-03-03T09:33:57Z http://umpir.ump.edu.my/id/eprint/7032/ Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract Mohana, Muniapan TP Chemical technology As synthetic dye has shown up few hazards in contributing in food and textile industries, natural dye has gain its priority in those fields especially in textile sector. In this experiment, pitaya’s waste was selected as a source for natural dye. Thus, there is one obstacle that prevents the natural dye to fulfill the requirements needed in textile industries as the physical properties of the natural dye which is high in viscosity causing it not fasting on cloth which is believed, due to pectin content. In order to come over this problem, this research aim to reduce the viscosity of the natural dye using commercialize pectinase, in a small scale and study the effect of the enzyme concentration and temperature on the reduction of viscosity of the natural dye and also observe the difference in betacyanin content. This experiment was carried out by chemical and also by biological mechanism. Chemical mechanism refers to solvent extraction using water to extract the dye from the fruit, whereas, biological manner refers to usage of enzyme to reduce the viscosity of the natural dye. When enzyme concentration varies form 0.1 % to 5%, the viscosity reduced gradually until the enzyme concentration is 2.5% then the reduction is insignificant. Whereas, the temperature shown a similar result. The highest reduction in viscosity is when the reaction temperature is set at 50oC. It is because, when temperature increases, the rate of reaction will increase and at one point, the rate of reaction will decrease. It is because the enzymes will be denatured at high temperatures. From this research, it is recommended that further studies can be done to the pH and concentration of natural dye in order to obtain low viscosity and high betacyanin content. 2013-02 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/7032/1/CD7334.pdf Mohana, Muniapan (2013) Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract. Faculty of Chemical and Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:75787&theme=UMP2
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 Mohana, Muniapan Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract
description	As synthetic dye has shown up few hazards in contributing in food and textile industries, natural dye has gain its priority in those fields especially in textile sector. In this experiment, pitaya’s waste was selected as a source for natural dye. Thus, there is one obstacle that prevents the natural dye to fulfill the requirements needed in textile industries as the physical properties of the natural dye which is high in viscosity causing it not fasting on cloth which is believed, due to pectin content. In order to come over this problem, this research aim to reduce the viscosity of the natural dye using commercialize pectinase, in a small scale and study the effect of the enzyme concentration and temperature on the reduction of viscosity of the natural dye and also observe the difference in betacyanin content. This experiment was carried out by chemical and also by biological mechanism. Chemical mechanism refers to solvent extraction using water to extract the dye from the fruit, whereas, biological manner refers to usage of enzyme to reduce the viscosity of the natural dye. When enzyme concentration varies form 0.1 % to 5%, the viscosity reduced gradually until the enzyme concentration is 2.5% then the reduction is insignificant. Whereas, the temperature shown a similar result. The highest reduction in viscosity is when the reaction temperature is set at 50oC. It is because, when temperature increases, the rate of reaction will increase and at one point, the rate of reaction will decrease. It is because the enzymes will be denatured at high temperatures. From this research, it is recommended that further studies can be done to the pH and concentration of natural dye in order to obtain low viscosity and high betacyanin content.
format	Undergraduates Project Papers
author	Mohana, Muniapan
author_facet	Mohana, Muniapan
author_sort	Mohana, Muniapan
title	Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract
title_short	Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract
title_full	Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract
title_fullStr	Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract
title_full_unstemmed	Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract
title_sort	effect of enzyme concentration and temperature on viscosity and betacyanin content from pitaya waste extract
publishDate	2013
url	http://umpir.ump.edu.my/id/eprint/7032/ http://umpir.ump.edu.my/id/eprint/7032/ http://umpir.ump.edu.my/id/eprint/7032/1/CD7334.pdf
first_indexed	2023-09-18T22:03:18Z
last_indexed	2023-09-18T22:03:18Z
_version_	1777414541917814784

Effect of Enzyme Concentration and Temperature on Viscosity and Betacyanin Content From Pitaya Waste Extract

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