000 02197nam a2200253 a 4500
001 vtls000056480
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005 20251114204507.0
008 111201t2010 my a f m 000 0 eng d
020 _aTHE0004351(Local)
039 9 _a201905161041
_brohana
_y201112011121
_zFida
040 _aUMP
090 _aTP248.E5 I99 2010 rs Bc.
100 0 _aIzzah Suhaila Abu Bakar
245 1 0 _aExtraction of papain enzyme from papaya leaves using hot water extraction with ultrasonic – assisted pretreatment /
_cIzzah Suhaila Abu Bakar
260 _aKuantan, Pahang :
_bUMP,
_c2010
300 _axiii, 68 p. :
_bill. (some col.) ;
_c30 cm. +
_e1 computer disc
502 _aProject paper (Bachelor of Chemical Engineering (Biotechnology)) --- Universiti Malaysia Pahang - 2010
504 _aBibliography : p. [51]-56
520 3 _aPapaya leaf is not just a byproduct of papaya tree but it contains an essential enzyme which is papain. The aim of the study is to measure the amount of this enzyme extracted from leaf tissue using hot water extraction with ultrasonic-assisted pretreatment as well as to determine the optimum condition for the extraction process. The leaves were subjected to a pretreatment which is grinding and ultrasonication followed by hot water extraction and finally, enzymatic analysis using UV-Vis spectrophotometer. The parameters involved in the process were ultrasonication time (30 – 90 minutes) and frequency (18 – 26 kHz), solid-solvent ratio (1:5 – 1:25), and extraction time (1 – 5 hour) and temperature (50 - 70°C). Among these parameters, maximum concentration of papain enzyme was achieved at 60 minutes and 20 kHz of ultrasonication, solid-solvent ratio at 1:5, extraction time at 4 hours and extraction temperature at 60°C. In conclusion, the maximum concentration of papain enzyme achieved at this optimum parameter was 4.020 µM. Utilization of PEG–phosphate system for separation and purification of papain is recommended in order to get the pure papain enzyme.
650 0 _aEnzymes
_xBiotechnology
650 0 _aExtraction (Chemistry)
999 _aVIRTUA40
_c2982
_d2988
999 _aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992