Staff Members - Benha University
Production and Evaluation of Papain and Pectinesterase Enzymes from Papaya Fruits
3nd International Conference On Biotechnology Applications In Agriculture (ICBAA), Benha University, Moshtohor and Sharm El-Sheikh, 5-9, April 2016, Egypt • 2016
Publication Information
Authors
Frahat F.A. Foda, Salah M. M. Saad, Nadia Y. A. Attia, *Mohamed S. M.Eid
Keywords
Papain, Pectinesterase, Papaya fruits, Proteolytic activity, Kinetic parameters.
Journal
3nd International Conference On Biotechnology Applications In Agriculture (ICBAA), Benha University, Moshtohor and Sharm El-Sheikh, 5-9, April 2016, Egypt
Publisher
Mohamed said moawad
Volume
3
Issue
Not Available
Pages
Not Available
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
The objective of this study was to produce and evaluatethe papain and Pectinesterase enzymes from papaya (Carica papaya L.) fruit. The protein content and proteolytic activity were found to be 0.74mg/ml and 7.68 U/ml of papain enzyme, 0.48mg/ml and 2.8 U/ml of papaya pectinesterase, respectively. The optimum NaCl concentration on PE activity was found to be 0.3M. The optimum pH on the reaction activity of crude papain and papaya pectinesterase were found to be 6.4 and 7.0, respectively.The optimum temperature was found to be 60oC and 55oC, respectively.The optimum enzyme concentration was found to be 0.6g/100ml and 12ml of the extract, respectively. The optimum substrate concentration was found to be 1.1g/100ml and 6.5 mg/ml.TheMichaelis –Menten constant and maximal rate of the crude papain and papaya Pectinesterase equaled to 0.43 g/100ml potassium phosphate buffer solution and 13.68 U/ml for the first enzyme while, these values were 3.2 mg/ml and 15.6 U/ml for the second ones, respectively.