Partial characterization of proteolytic enzyme from crude mango peel extract of different Thai cultivars.
Dhital S., Vangnai K.
Author Affiliation: Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, 10900, Thailand.
: P93
Abstract : Mango peel represents 20% of the whole fruit and is discarded as waste from food industry. Mango peel was reported to possess significant level of proteolytic enzyme. The aim of our study was to determine the proteolytic activity obtained from peels of Thai cultivars mangoes and their partial characterizations. Among 4 cultivars (Nam Dokmai, Raed, Keow Savoey and Kaew Kamin), peel of Nam Dokmai cultivar showed the highest proteolytic activity (11,675.9 U/g). Proteolytic enzyme in crude extract from ripe Nam Dokmai peel showed the optimal temperature at 70°C and a pH at 11. Enzyme had a good stability at basic pH (7.5-13) and temperature range of 40 to 70°C. This study provides better understanding of conditions for the activity of proteolytic enzyme in mango peel. The results indicated that mango peel may become important source of proteolytic enzyme and can be potentially used in food industry.