Optimization of freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel.
作者： Amid Mehrnoush , Shuhaimi Mustafa , Abdul Manap Mohd Yazid
DOI: 10.3390/IJMS13032939
关键词:
摘要: Response surface methodology (RSM) along with central composite design (CCD) was applied to optimize the freeze drying conditions for purified pectinase from mango (Mangifera indica cv. Chokanan) peel. The effect of content (−2.66, 62.66 mg/mL), Arabic gum (−1.21, 10.21%, w/v), and maltodextrin (0.73, 7.26%, w/v) as independent variables on activity, yield, storage stability freeze-dried enzyme evaluated. Storage investigated after one week at 4 °C yield percentage encapsulation also determined. had most significant (p < 0.05) activity enzyme. It observed that interaction improved enzymatic properties pectinase. optimal peel were obtained using 30 mg/mL content, 4.5 (%, gum, maltodextrin. Under these conditions, maximum (11.12 U/mL), (86.4%) (84.2%) encapsulated achieved.
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