Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel.
This study investigated the possible relationship between the encapsulation variables, namely serine protease content (9–50 mg/ml, X1), Arabic gum (0.2–10% (w/w), X2), maltodextrin (2–5% (w/w), X3) and calcium chloride (1.3–5.5% (w/w), X4) on the enzymatic properties of encapsulated serine protease...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24055/ http://psasir.upm.edu.my/id/eprint/24055/1/Optimization%20of%20freeze%20drying%20conditions%20for%20purified%20serine%20protease%20from%20mango.pdf |
| _version_ | 1848844929800863744 |
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| author | Mehrnoush, Amid Tan, Chin Ping Mirhosseini, Hamed Aziz, Norashikin Tau, Chuan Ling |
| author_facet | Mehrnoush, Amid Tan, Chin Ping Mirhosseini, Hamed Aziz, Norashikin Tau, Chuan Ling |
| author_sort | Mehrnoush, Amid |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study investigated the possible relationship between the encapsulation variables, namely serine protease
content (9–50 mg/ml, X1), Arabic gum (0.2–10% (w/w), X2), maltodextrin (2–5% (w/w), X3) and calcium chloride (1.3–5.5% (w/w), X4) on the enzymatic properties of encapsulated serine protease. The study demonstrated that Arabic gum, maltodextrin and calcium chloride, as coating agents, protected serine protease from activity loss during freeze-drying. The overall optimum region resulted in a suitable freeze drying condition with a yield of 92% for the encapsulated serine protease, were obtained using
29.5 mg/ml serine protease content, 5.1% (w/w) Arabic gum, 3.5% (w/w) maltodextrin and 3.4% (w/w) calcium chloride. It was found that the interaction effect of Arabic gum and calcium chloride improved the serine protease activity, and Arabic gum was the most effective amongst the examined coating agents. Thus, Arabic gum should be considered as potential protection in freeze drying of serine protease. |
| first_indexed | 2025-11-15T08:38:44Z |
| format | Article |
| id | upm-24055 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:38:44Z |
| publishDate | 2011 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-240552015-10-20T00:55:38Z http://psasir.upm.edu.my/id/eprint/24055/ Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. Mehrnoush, Amid Tan, Chin Ping Mirhosseini, Hamed Aziz, Norashikin Tau, Chuan Ling This study investigated the possible relationship between the encapsulation variables, namely serine protease content (9–50 mg/ml, X1), Arabic gum (0.2–10% (w/w), X2), maltodextrin (2–5% (w/w), X3) and calcium chloride (1.3–5.5% (w/w), X4) on the enzymatic properties of encapsulated serine protease. The study demonstrated that Arabic gum, maltodextrin and calcium chloride, as coating agents, protected serine protease from activity loss during freeze-drying. The overall optimum region resulted in a suitable freeze drying condition with a yield of 92% for the encapsulated serine protease, were obtained using 29.5 mg/ml serine protease content, 5.1% (w/w) Arabic gum, 3.5% (w/w) maltodextrin and 3.4% (w/w) calcium chloride. It was found that the interaction effect of Arabic gum and calcium chloride improved the serine protease activity, and Arabic gum was the most effective amongst the examined coating agents. Thus, Arabic gum should be considered as potential protection in freeze drying of serine protease. Elsevier 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24055/1/Optimization%20of%20freeze%20drying%20conditions%20for%20purified%20serine%20protease%20from%20mango.pdf Mehrnoush, Amid and Tan, Chin Ping and Mirhosseini, Hamed and Aziz, Norashikin and Tau, Chuan Ling (2011) Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. Food Chemistry, 128 (1). pp. 158-164. ISSN 0308-8146 http://www.elsevier.com/ 10.1016/j.foodchem.2011.03.012 English |
| spellingShingle | Mehrnoush, Amid Tan, Chin Ping Mirhosseini, Hamed Aziz, Norashikin Tau, Chuan Ling Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. |
| title | Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. |
| title_full | Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. |
| title_fullStr | Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. |
| title_full_unstemmed | Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. |
| title_short | Optimization of freeze drying conditions for purified serine protease from mango (Mangifera indica Cv. Chokanan) peel. |
| title_sort | optimization of freeze drying conditions for purified serine protease from mango (mangifera indica cv. chokanan) peel. |
| url | http://psasir.upm.edu.my/id/eprint/24055/ http://psasir.upm.edu.my/id/eprint/24055/ http://psasir.upm.edu.my/id/eprint/24055/ http://psasir.upm.edu.my/id/eprint/24055/1/Optimization%20of%20freeze%20drying%20conditions%20for%20purified%20serine%20protease%20from%20mango.pdf |