Research Article
Open Access
Effects of Precipitation Methods on Protease Yield and Proteolytic Activities of Protease Enzyme from Different Maturity Stages of Starfruit (Averrhoa Carambola)
1
Department of Food Technology, Central Campus of Technology, Tribhuvan University, Dharan 56700, Nepal
2
Central Department of Food Technology, Tribhuvan University, Dharan 56700, Nepal
* Corresponding Authors:
Niraj Adhikari,
[email protected]; Bunty Maskey,
[email protected]
Volume 2, Issue 1
2025
Received: 08 January 2025
Accepted: 17 March 2025
Published: 31 March 2025
Article Information
Published in
Agricultural Science and Food Processing
Volume/Issue
Volume 2, Issue 1, 2025
Pages
56-67
Cited by
1 (Crossref)
1 (Scopus)
Abstract
This study investigates the impact of three precipitation methods—ammonium sulfate (40%), acetone, and acetone with trichloroacetic acid (TCA)—on the yield and activity of protease extracted from Averrhoa carambola (starfruit) at different maturity stages (unripe, semi-ripe, and ripe). Response surface methodology (RSM) was used to optimize hydrolysis conditions, focusing on temperature and pH. Proteases were incubated in buffers ranging from pH 3.5 to 8.5 and at temperatures between 40°C and 90°C, and their proteolytic activity was assessed. Storage stability was monitored over 7 days at <4°C. Ammonium sulfate (40%) yielded the highest proteolytic activity (PA), especially at the unripe stage (0.34 units). In contrast, acetone with TCA gave the highest specific activity (up to 2.38 U/mg at the ripe stage), indicating more efficient enzymes despite lower total ield. Acetone precipitation showed intermediate results. Optimal activity (0.862 units/mL) was achieved at 65°C and pH 6.5. A significant decline in activity occurred during storage at <4°C. These results highlight the need to balance total activity and enzyme efficiency when selecting extraction methods. Overall, ammonium sulfate is most effective for higher yield at the unripe stage, while acetone with TCA excels in specific activity for efficiency-driven applications.
Graphical Abstract
Keywords
starfruit
maturity stages
precipitation methods
proteolytic activity
specific activity
Data Availability Statement
Data will be made available on request.
Funding
This work was supported without any funding.
Conflicts of Interest
The authors declare no conflicts of interest.
Ethical Approval and Consent to Participate
Not applicable.
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Adhikari, N., Paudel, R., & Maskey, B. (2025). Effects of Precipitation Methods on Protease Yield and Proteolytic Activities of Protease Enzyme from Different Maturity Stages of Starfruit (Averrhoa Carambola). Agricultural Science and Food Processing, 2(1), 56–67. https://doi.org/10.62762/ASFP.2025.993704
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TY - JOUR AU - Adhikari, Niraj AU - Paudel, Rama AU - Maskey, Bunty PY - 2025 DA - 2025/03/31 TI - Effects of Precipitation Methods on Protease Yield and Proteolytic Activities of Protease Enzyme from Different Maturity Stages of Starfruit (Averrhoa Carambola) JO - Agricultural Science and Food Processing T2 - Agricultural Science and Food Processing JF - Agricultural Science and Food Processing VL - 2 IS - 1 SP - 56 EP - 67 DO - 10.62762/ASFP.2025.993704 UR - https://www.icck.org/article/abs/ASFP.2025.993704 KW - starfruit KW - maturity stages KW - precipitation methods KW - proteolytic activity KW - specific activity AB - This study investigates the impact of three precipitation methods—ammonium sulfate (40%), acetone, and acetone with trichloroacetic acid (TCA)—on the yield and activity of protease extracted from Averrhoa carambola (starfruit) at different maturity stages (unripe, semi-ripe, and ripe). Response surface methodology (RSM) was used to optimize hydrolysis conditions, focusing on temperature and pH. Proteases were incubated in buffers ranging from pH 3.5 to 8.5 and at temperatures between 40°C and 90°C, and their proteolytic activity was assessed. Storage stability was monitored over 7 days at SN - 3066-1579 PB - Institute of Central Computation and Knowledge LA - English ER -
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@article{Adhikari2025Effects,
author = {Niraj Adhikari and Rama Paudel and Bunty Maskey},
title = {Effects of Precipitation Methods on Protease Yield and Proteolytic Activities of Protease Enzyme from Different Maturity Stages of Starfruit (Averrhoa Carambola)},
journal = {Agricultural Science and Food Processing},
year = {2025},
volume = {2},
number = {1},
pages = {56-67},
doi = {10.62762/ASFP.2025.993704},
url = {https://www.icck.org/article/abs/ASFP.2025.993704},
abstract = {This study investigates the impact of three precipitation methods—ammonium sulfate (40\%), acetone, and acetone with trichloroacetic acid (TCA)—on the yield and activity of protease extracted from Averrhoa carambola (starfruit) at different maturity stages (unripe, semi-ripe, and ripe). Response surface methodology (RSM) was used to optimize hydrolysis conditions, focusing on temperature and pH. Proteases were incubated in buffers ranging from pH 3.5 to 8.5 and at temperatures between 40°C and 90°C, and their proteolytic activity was assessed. Storage stability was monitored over 7 days at},
keywords = {starfruit, maturity stages, precipitation methods, proteolytic activity, specific activity},
issn = {3066-1579},
publisher = {Institute of Central Computation and Knowledge}
}
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