TY - JOUR
T1 - Michaelis-Menten Parameters Characterization of Commercial Papain Enzyme "paya"
AU - Elsson, Mathias
AU - Wijanarko, Anondho
AU - Hermansyah, Heri
AU - Sahlan, Muhamad
N1 - Funding Information:
This article’s publication is partially supported by the United States Agency for International Development (USAID) through the Sustainable Higher Education Research Alliance (SHERA) Program for Universitas Indonesia’s Scientific Modeling, Application, Research and Training for City-centered Innovation and Technology (SMART CITY) Project, Grant #AID-497-A-1600004, Sub Grant #IIE-00000078-UI-1.
Publisher Copyright:
© 2019 Published under licence by IOP Publishing Ltd.
PY - 2019/1/9
Y1 - 2019/1/9
N2 - The use of enzymes is increasing nowadays, both for research and for the industry. This happens due to the advances in various fields such as fermentation technology, genetic engineering, and enzyme applications technology. One kind of enzymes that is very widely used and plays an important role in biotechnology and industrial applications is a protease enzyme, especially papain enzyme. Papain is a proteolytic enzyme which is isolated from papaya fruit sap tapping, or it could be derived from the leaves of papaya (Carica papaya L.). Actually, in the market, there is already a commercial papain enzyme called »Paya» which serves as a meat tenderizer with a relatively low price, but the enzyme papain was not pure and has unknown activity. Therefore, this study aims to examine the concentration of dissolved papain enzyme and casein as the substrate. By using the Lowry protein assay method, the initial concentration of papain enzyme and casein respectively 20,000 ppm. The result of protein assay we found that the concentration of dissolved papain enzyme and dissolved casein are respectively 71.069 ppm and 764.8276 ppm. The results from the first experiment are used for the second experiment which is to measure and determine the enzyme kinetics parameters Km and Vmax of that commercial papain enzyme with casein as the substrate. From this research, we found that the Km and Vmax of this commercial papain enzyme respectively 248.68 ppm dan 1.514 ppm casein/minute.
AB - The use of enzymes is increasing nowadays, both for research and for the industry. This happens due to the advances in various fields such as fermentation technology, genetic engineering, and enzyme applications technology. One kind of enzymes that is very widely used and plays an important role in biotechnology and industrial applications is a protease enzyme, especially papain enzyme. Papain is a proteolytic enzyme which is isolated from papaya fruit sap tapping, or it could be derived from the leaves of papaya (Carica papaya L.). Actually, in the market, there is already a commercial papain enzyme called »Paya» which serves as a meat tenderizer with a relatively low price, but the enzyme papain was not pure and has unknown activity. Therefore, this study aims to examine the concentration of dissolved papain enzyme and casein as the substrate. By using the Lowry protein assay method, the initial concentration of papain enzyme and casein respectively 20,000 ppm. The result of protein assay we found that the concentration of dissolved papain enzyme and dissolved casein are respectively 71.069 ppm and 764.8276 ppm. The results from the first experiment are used for the second experiment which is to measure and determine the enzyme kinetics parameters Km and Vmax of that commercial papain enzyme with casein as the substrate. From this research, we found that the Km and Vmax of this commercial papain enzyme respectively 248.68 ppm dan 1.514 ppm casein/minute.
KW - Casein
KW - Lowry protein assay method
KW - enzyme kinetics
KW - papain enzyme
UR - http://www.scopus.com/inward/record.url?scp=85060017874&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/217/1/012037
DO - 10.1088/1755-1315/217/1/012037
M3 - Conference article
AN - SCOPUS:85060017874
SN - 1755-1307
VL - 217
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012037
T2 - 2nd International Conference on Collaboration Seminar of Chemistry and Industry, CoSCI 2018, in conjunction with 23rd Indonesian Society for Biochemistry and Molecular Biology, ISBMB 2018
Y2 - 11 October 2018 through 12 October 2018
ER -