02126nam a2200253 a 4500 vtls000058546 KUKTEM 20251114204512.0 120302t2010 my a f m 000 0 eng d THE0004352(Local) 201905161043 rohana 201203021501 Fida UMP TP248.E5 M37 2010 rs Bc. Masita Md Isa The extraction of papain enzymes from papaya leaves / Masita Md Isa Kuantan, Pahang : UMP, 2010 xiv, 49 p. : ill. (some col.) ; 30 cm. + 1 CD-ROM Project paper (Bachelor of Chemical Engineering (Biotechnology)) --- Universiti Malaysia Pahang - 2010 Bibliography : p. [42]-45 Due to importance of maximizing commercial value of papaya fruits, selection of papaya leaves as raw material in extracting papain enzymes is necessary to maintain the sales value of the fruit. The aim of the present study is to find out the best pre-treatment approach in extracting papain enzymes from papaya leaves as well as to determine the optimum parameter for the extraction process. The leaves were subjected to a pre-treatment approach followed by hot water extraction process and then, enzymatic analysis. Among various pre-treatment approaches, maximum amino acids concentration, 0.15 mol/liter was achieved when grinding incorporated with ultrasonication was applied. The optimum period for extraction was 4 hours while optimum temperature was at 65°C. At this optimum condition, 0.45 mol/liter amino acids was achieved after grinding incorporated with ultrasonication sample undergo extraction process while 0.41 mol/liter amino acids was achieved after enzyme treatment incorporated with ultrasonication sample undergo extraction process. Utilization of HPLC is highly recommended to get the actual yield of papain enzymes being extracted without being declared as other substances. Enzymes Biotechnology Extraction (Chemistry) 0 0 0 1 10000 10000 2019-09-04 0 TP248.E5 M37 2010 rs Bc. 0000063265 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 5947 | TP248.E5 M37 2010 rs Bc. 0000063266 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 3120 3126 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992