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Abstract
Protease and cellulase enzyme was studied from fermented pineapple juice (PF) by fermentation
of pineapple and pineapple rinds with sugar (ratio 1:3, w/w) and found that the highest protease
and cellulase activity were 3.62 Units/mg in 3 days and 130.10 Units/mg in 12 days of fermentation,
respectively. The precipitation of enzymes with polyphenol compound(PP) (228.46 mg/g of dry
green tealeaves) and 5% egg white protein for PF precipitation ratio 10:1:10(v/v) for 20 min at
temperature 4
๐
C. After that precipitated was dissolved in buffer pH 6 and found that protease(PPC)
and cellulase(PCC) activity were 13.52% and 1.87%, respectively. The pH optimum for PPC was
pH 4 (PFP pH = 9 ) and PCC was pH 4 (CFP pH = 5 ). The thermal stability was 80
๐
C in both
enzymes. The enzymes mixture was then separated by Sephadex G 100 column. The chromatogram
showed 3 major protein peaks, second peak had protease activity, third peak had cellulase activity
and showed 2 protein bands with molecular weight of 14.04 kDa and 15.91 kDa on SDS-PAGE.
Keywords :
PF ; Pineapple fermented juice, PP ; Polyphenol compound, PPC ; Polyphenol protease
complex, PCC ; Polyphenol cellulase complex, PFP ; Protease from pineapple fermented,
CFP ; Cellulase from pineapple fermented
