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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

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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