Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling

Proteinases have the potential to effect partial solubilization of the proteinaceous gum sericin involved in binding the silk strands together in cocoon, an essential step in the silk cocoon cooking and reeling. Therefore, pineapple extract rich in cysteine proteinases was enzymologically characteri...

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Autores principales:	Rupachandra Singh,Laishram, Ranjana Devi,Yengkokpam, Kunjeshwori Devi,Sanjenbam
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Valparaíso 2003
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582003000300005
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spelling	oai:scielo:S0717-345820030003000052004-05-04Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reelingRupachandra Singh,LaishramRanjana Devi,YengkokpamKunjeshwori Devi,Sanjenbam Proteinases have the potential to effect partial solubilization of the proteinaceous gum sericin involved in binding the silk strands together in cocoon, an essential step in the silk cocoon cooking and reeling. Therefore, pineapple extract rich in cysteine proteinases was enzymologically characterized for its potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling. Optimum sodium carbonate concentration (9.8 mM) and optimum temperature (60ºC) for the proteinase activity were determined. Though relatively thermostable, an enhanced activity loss was observed when the extract was incubated in the temperature range 70-90ºC with sodium carbonate. Bulk of the activity (80-83%) remained after 1 hr of time-dependent inactivation at 60ºC. The tasar cocoon extract neither caused inhibition of the activity nor enhanced its time-dependent loss by incubation at 60ºC. However, it caused an enhanced time-dependent loss of the activity by incubation at 60ºC with sodium carbonate. Considering these enzymological characteristics, experimental cocoon-cooking media were constituted by taking the pineapple extract with or without sodium carbonate at room temperature or 60ºC. The results of the cocoon cooking and subsequent single silk filament reeling indicated for an applicability of pineapple extract as an effective agent for the oak tasar cocoon cooking and reeling.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.6 n.3 20032003-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582003000300005en
institution	Scielo Chile
collection	Scielo Chile
language	English
description	Proteinases have the potential to effect partial solubilization of the proteinaceous gum sericin involved in binding the silk strands together in cocoon, an essential step in the silk cocoon cooking and reeling. Therefore, pineapple extract rich in cysteine proteinases was enzymologically characterized for its potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling. Optimum sodium carbonate concentration (9.8 mM) and optimum temperature (60ºC) for the proteinase activity were determined. Though relatively thermostable, an enhanced activity loss was observed when the extract was incubated in the temperature range 70-90ºC with sodium carbonate. Bulk of the activity (80-83%) remained after 1 hr of time-dependent inactivation at 60ºC. The tasar cocoon extract neither caused inhibition of the activity nor enhanced its time-dependent loss by incubation at 60ºC. However, it caused an enhanced time-dependent loss of the activity by incubation at 60ºC with sodium carbonate. Considering these enzymological characteristics, experimental cocoon-cooking media were constituted by taking the pineapple extract with or without sodium carbonate at room temperature or 60ºC. The results of the cocoon cooking and subsequent single silk filament reeling indicated for an applicability of pineapple extract as an effective agent for the oak tasar cocoon cooking and reeling.
author	Rupachandra Singh,Laishram Ranjana Devi,Yengkokpam Kunjeshwori Devi,Sanjenbam
spellingShingle	Rupachandra Singh,Laishram Ranjana Devi,Yengkokpam Kunjeshwori Devi,Sanjenbam Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling
author_facet	Rupachandra Singh,Laishram Ranjana Devi,Yengkokpam Kunjeshwori Devi,Sanjenbam
author_sort	Rupachandra Singh,Laishram
title	Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling
title_short	Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling
title_full	Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling
title_fullStr	Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling
title_full_unstemmed	Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling
title_sort	enzymological characterization of pineapple extract for potential application in oak tasar (antheraea proylei j.) silk cocoon cooking and reeling
publisher	Pontificia Universidad Católica de Valparaíso
publishDate	2003
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582003000300005
work_keys_str_mv	AT rupachandrasinghlaishram enzymologicalcharacterizationofpineappleextractforpotentialapplicationinoaktasarantheraeaproyleijsilkcocooncookingandreeling AT ranjanadeviyengkokpam enzymologicalcharacterizationofpineappleextractforpotentialapplicationinoaktasarantheraeaproyleijsilkcocooncookingandreeling AT kunjeshworidevisanjenbam enzymologicalcharacterizationofpineappleextractforpotentialapplicationinoaktasarantheraeaproyleijsilkcocooncookingandreeling
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Enzymological characterization of pineapple extract for potential application in oak tasar (Antheraea proylei J.) silk cocoon cooking and reeling

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