Journal of Biotechnology & Biomaterials
Open Access

Abstract

Papaya (Carica papaya L.) Is a short-lived, fast-growing, woody, large herb economically significant fruit highly prevalent in both the tropical and subtropical arena of the world such as Hawaii, South Pacific, South America, East Africa and South East Asia. It is not only consumed as a fresh fruit or vegetable but it can also be used as a potential enzyme supplement in the food industry. Use of papaya leaves to extract protease enzyme was evaluated for different extraction technique mainly by grinding method, enzyme-assisted extraction method and ultra-sonication. Enzyme concentration was then determined by measuring the amount of amino acid released in the reaction of protease assay. The combination of grinding method, enzyme-assisted extraction was proven to give highest yield of protease enzyme by 36.75% when compared to grinding alone. Then further purification of the extracted protease was done by using ammonium sulphate precipitation. The optimized concentration of ammonium sulphate saturation was achieved at 55% concentration in order to precipitate the protein. The combination of grinding, enzyme-assisted extraction and ultra-sonication can be considered as a potential extraction technique to extract protease enzyme as it is more delicate towards protein extraction.

Biography

Komal Pesaru has completed her Bachelors of Technology from department of Biotechnology, GITAM University, Visakhapatnam, India. She currently working as a Research Scholar in the same university.

Email: komalpesaru21@gmail.com