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2013 (Vol. 5, Issue: 01)
Article Information:

Combined Action of High Pressure, Temperature, pH and Time on Jack Bean &alpha-Mannosidase Activity

Kunjie Chen, Xiao Sun, Guiyun Chen and K. Niranjan
Corresponding Author:  Kunjie Chen 

Key words:  Activity, &alpha-mannosidase, high pressure, jack bean, parameter optimization, ,
Vol. 5 , (01): 5-8
Submitted Accepted Published
August 15, 2012 October 19, 2012 January 15, 2013
Abstract:

The pressure, temperature, pH and treatment time are assumed to be key factors affecting the enzyme activity, and their combined influence on &alpha-mannosidase activity Jack bean was investigated by measuring &alpha-mannosidase activity under conditions of pressure at 0-500 MPa, temperature at 35-55C, pH at 3.5-5.5 and treatment time at 24-168 h in this study. Taguchi orthogonal experiment was designed to optimize parameters. Results indicated that the pressure is most significant factor influencing the enzyme activity and progressive losses of activity of α-mannosidase were observed with increasing hydrostatic pressures. Temperature and pH have also significant influences on enzyme activity. The optimal combinations of four parameters for Jack bean &alpha-mannosidase activity were: temperature at 50C, pH at 5.0 and treatment time at 120 h in the absence of high pressure and temperature at 45C, pH at 5.0 and treatment time at 48 h and hydrostatic pressure at 150 Mpa in the presence of high pressure, respectively.
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  Cite this Reference:
Kunjie Chen, Xiao Sun, Guiyun Chen and K. Niranjan, 2013. Combined Action of High Pressure, Temperature, pH and Time on Jack Bean &alpha-Mannosidase Activity.  Advance Journal of Food Science and Technology, 5(01): 5-8.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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