Homogenate Extraction of Polyphenol Oxidase from Banana optimized by Response Surface Methodology

Abstract

Abstract:

As the oxidation of polyphenols for the polyphenol oxidase is thought to be the major cause of the browning of banana during its storage and processing, the optimal extracting conditions of the polyphenol oxidase from banana was found through the homogenate extraction with the herbal blitzkrieg extractor, so as to research the characteristics of the polyphenol oxidase from banana to improve the utilization of banana. The initial seven factors (source of buffer solution, ionic concentration and pH of solvent, liquid:solid ratio, time, concentration of polyvinylpyrrolidone(PVPP) and polyethylene glycol octyl phenyl ether(Triton X-100)) with at least six levels were optimized by single factor experiment depending on the response of enzymatic relative activity. Then four factors plus their best levels were chosen to optimize the extraction using a Box-Behnken design experiment with the Design Expert 8. It revealed, through the response surface methodology, that the optimal extraction conditions were source of buffer solution (Phosphoric acid-citric acid) without potassium chloride, pH (5.58), liquid:solid ratio (1.57), PVPP concentration (1.13%), time (2.5min).

CLC Number:

Q554

References

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