Abstract

The pressure, temperature, pH and treatment time are assumed to be key factors affecting the enzyme activity, and their combined influence on α-mannosidase activity Jack bean was investigated by measuring &alpha -mannosidase activity under conditions of pressure at 0-500 MPa, temperature at 35-55°C, 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 α- mannosidase activity were: temperature at 50°C, pH at 5.0 and treatment time at 120 h in the absence of high pressure and temperature at 45°C, pH at 5.0 and treatment time at 48 h and hydrostatic pressure at 150 Mpa in the presence of high pressure, respectively.

Keywords:

Activity, &alpha-mannosidase, high pressure, jack bean, parameter optimization,

References

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.