International Journal of Scientific & Technology Research

Home About Us Scope Editorial Board Blog/Latest News Contact Us
10th percentile
Powered by  Scopus
Scopus coverage:
Nov 2018 to May 2020


IJSTR >> Volume 7 - Issue 5, May 2018 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Performance Of Protease From Paddy Oats Seed Peel (Gnetum Gnemon) And Its Potential As Detergent Additive

[Full Text]



C. Indarto, Pomin Li



Paddy oats, protease enzyme, plant protease, detergent additive



Increasing demand of proteases with specific properties has lead biotechnologists to explore newer sources of proteases. Protease, enzyme that cleavage protein can be produced from microorganism, animal and plant. Several protease derived from plants, have been widely used in many industries. Although many proteases have been isolated from plants, there is no previous study of protease from paddy oats. Paddy oats seed is valuable agricultural commodity in some tropical countries, particularly in Indonesia and paddy oats seed peel is only agricultural waste. The industrial demand of protease enzymes, with appropriate specificity and stability to pH, temperature, metal ions, continues to stimulate the search for new enzyme sources. The aim of this research was to detect and to characterize protease in paddy oats seed peel as well as to evaluate its compatibility as detergent additive. To assess the effect of temperature and pH on protease activity, protease enzyme extract were examined at temperature 10, 20, 30, 40, 50, 60 and 70oC, and pH range from 3 to 9. To evaluate the compatability as detergent additive, used detergent available in the local market. To simulate washing conditions, the detergent was diluted in distilled water up to final concentration of 2 mg.mL-1. The solution was boiled for 10 minutes for the inactivation of their protease enzyme contents already present and cooled. Crude extract of protease was added to the detergent solution. The result showed optimum temperature of protease enzyme extract was 40-55oC; optimum pH 6.5-9.0; and blood stain on the fabric could be removed perfectly by detergent-protease enzyme solution in 95 minutes. This study showed that protease enzyme extracted from paddy oats seed peel hold potential as a new source of protease enzyme for biotechnological applications, in particular as detergent additive.



[1] S. Savitha, S. Sadhasivam and F.H. Lin. 2011. “Fungal protease: production, purification and compatibility with laundry detergents and their wash performance.” Journal of Taiwan Institute of Chemical Engineers 42:298-304.

[2] F. Abidi, J. Chobert, T. Hartle, and M.N. Marzouki. 2011. “Purification and biochemical characterization of stable alkaline protease prot-2 from Botrytis cinerea.” Journal of Process Biochemistry 46:2301-2310.

[3] H. Muhtar and I.U. Haq. 2008. “Production of alkaline protease by Bacillus substilis and its application as a depilating agent in leather processing.” Journal of. Phytochemistry 40:1673-1679.

[4] F.A.I. Chinas and A.L.M. Canales. 1986. “Proteolytic enzym from Cnidosculus chayamansa.” Journal of Food Science 51:243-244.

[5] H. Abe, T. Asakura, H. Watanabe, and S. Arai. 1997. “Oryzasin as an aspartic proteinase occurring in rice seeds: purification, characterization an application to milk clotting.” Journal of Agricultural and Food Cemistry 45:1070 – 1075.

[6] L. Roseiro, M. Barbosa, J. Ames and R. Wilbey. 2003. “Cheese making with vegetable coagulants the use of Cynara L. for the production of ovine milk cheeses.” International Journal of Dairy Technology 35:76–85.

[7] T.E. Chen, D.J. Huang, and Y.H. Lin. 2004. “Isolation and characterization of a serine protease from the storage roots of sweet potato (Ipomoea batatas Lam).” Journal of Plant Science 166:1019-1026.

[8] B.M. Naveena, S.K. Mendiratta and A.S.R. Anjaneyulu. 2004. “Tenderization of buffalo meat using plant protease from Cucumis trigonus Roxb (Kachri) and Zingiber officinale Roscoe (Ginger Rhizome).” Journal of Meat Science 68:363-369.

[9] T.S. Eposito, I.P.P.G. Amaral, D.S. Buarque, G.B. Oliveira, L.B. Carvalho and R.S. Bezerra. 2009. “Fish processing waste as a source of alkaline protease for laundry detergent.” Food Chemistry 112:125-130.

[10] A. Kamran, H.U. Rehman, A.A.U. Qader, A.H. Baloch and M. Kamal. 2015. “Purification and characterization of thiol dependent, oxidation-stable serine alkaline protease from thermophilic Bacillus sp.” Journal of Genetic Engineering and Biotechnology 13:59-64.

[11] N. Hmidet, N.E. Ali, S. Kanoun, S. Alya and M. Nasri. 2009. “Alkaline protease and thermostable amilase produceb by Bacillus licheniformis NH1: Characterization and potential application as detergent additive.” Biochemical Engineering Journal 47:71-79.
[12] Ktari, Khaled, Nasri, Jellouli, Ghorbel, and Nasri. 2012. “Trypsin from zebra bleny (Salaria basilisca) visvera : Purification, characterization and potential application as a detergent additive.” Food Chemistry 130:467-474.

[13] Asif-Ullah, Kim, and Yu, 2006. “Purification and characterization of a serine protease from Cucumis trigonus Roxburghi.” Journal of Phytochemistry 67:870-875.

[14] K.A. Moreira, B.F. Albuquerque, M.F.S. Teixiera, A.L.F. Porto and F.J.L. Lima. 2002. “Application of protease from Nocardiopsis sp as a laundry detergent additive.” World Journal of Microbiology & Biotechnology 18:301-312.

[15] R.M. Banik and M. Prakash. 2004. “Laundry detergent compatibility of the alkaline protease from Bacillus cereus.” Micobiological Research 159:135-140.