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Variation in activity of pepsin extracted from buffalo stomach mucosa.
Author(s):
1. Shamma Firdous: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
2. Akmal Javed: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
3. Sadia Miraj: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
4. Nusrat Ejaz: Food & Biotechnology Research Centre, PCSIR Laboratories Complex, Lahore, Pakistan
Abstract:
Pepsin was extracted from the buffalo’s mucosa in an acidic medium by incubating at 40 °C for 48 h and dried in an air blanket at 50 °C. Conditions for the maximum yield of pepsin were optimized. Changes in pH, temperature and incubation time affect the yield of pepsin. It has been noted that the time of the year in which extractions were made under optimized conditions was an important factor which affected the yield as well as activity of pepsin. Studies showed that maximum yield 11.5% was in February 2009 and minimum 10.3% in May 2009. It was further studied that the activity of the pepsin extracted in February was higher i.e 110 U/mg as compared to the activity of the enzyme extracted during the month of May which was 102.6 U/mg. The purpose of the study was to consider the conditions of the slaughter houses to attain maximum yield of pepsin with maximum activity.
Page(s): 110-113
DOI: DOI not available
Published: Journal: Pakistan Journal of Scientific and Industrial Research Series B: Biological Sciences, Volume: 56, Issue: 2, Year: 2013
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