Shuhaimen, Muhammad Shahrain and Omar, Muhammad Nor and Abdullah, Erna Normaya and Ahmad, Mohammad Norazmi (2017) Extraction of protease from Anacardium occidentale (Cashew) fruit using response surface methodology. In: 6th International Conference on Advancement in Science and Technology (iCAST 2017), 8th-9th August 2017, Kuantan, Pahang. (Unpublished)
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Abstract
Protease is a versatile industrial enzymes that is applicable in various industries including the food sector. Eventhough most commercial proteases are from animal and microbial origin, they each carries certain limitations involving religious, ethical and dietary concerns. Therefore, the discovery of proteases from plant as an alternative source should be given attention. In this study cashew (Anacardium occidentale) fruit, known to have dermatitic and anthelmintic properties, was chosen as source of protease, and the effect of the extraction process on its protease activity is evaluated. The extracted crude enzyme was optimized by using response surface methodology (RSM) using a central composite rotatable design (CCRD) with variables studied were pH (x1), CaCl2 (x2), mixing time (x3) and mass (x4). The quadratic model obtained from the results is significant (R2 = 0.9739). Based on the RSM model, the optimal extraction conditions were obtained at pH 6.42, 8.94 mM CaCl2, 5.62 min mixing time and 18.55 g sample mass that yields protease 6.251 unit/mL of crude extract.
Item Type: | Conference or Workshop Item (Poster) |
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Additional Information: | 5626/58306 |
Uncontrolled Keywords: | Anacardium occidentale (Cashew), response surface methodology |
Subjects: | S Agriculture > S Agriculture (General) |
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Science > Department of Biotechnology Kulliyyah of Science > Department of Chemistry |
Depositing User: | Prof Dr Muhammad Nor Omar |
Date Deposited: | 12 Sep 2017 09:35 |
Last Modified: | 12 Sep 2017 09:35 |
URI: | http://irep.iium.edu.my/id/eprint/58306 |
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