Efficiency of Crude Papain Enzyme Extraction from Papaya for Hydrolysate Peanut Protein Production

Abstract

This research uses peanuts as a substitute raw material for soybeans to develop flavoring agents through bioprocessing. By studying the efficiency of peanut protein digestion, crude extracts of enzymes papain were obtained from various parts of the papaya plant, including the stems, raw fruit peels, and papaya seeds. The quantity of crude enzyme extracts per 100 grams of the remaining material was found to be 7.54 grams, 6.12 grams, and 13.44 grams, respectively. The pH levels were found to be 5.7, 5.2, and 5.8, respectively. The quantity of enzyme papain in the crude extracts was found to be 152.55 mg, 148.38 mg, and 174.21 mg per ml, respectively. The crude papain enzyme extracts from papaya seeds were studied on finding suitable conditions. it was found the results of pH 7.0 showed the highest degree of hydrolysis (%DH) was 76.86%, and the highest yield was 65.75% when the reaction was carried out at a temperature of 70 ˚C for 12 hours. In terms of the quantity of protein and amino profile compared to 6 N hydrochloric acid digestion, it was found that the hydrolysate peanut protein showed protein content of 32.69 % and amino profile showed a higher amount of Aspartic acid, Glutamic acid, Serine, Threonine, Glycine and Alanine than the 6N hydrochloric acid digestion. This suggests that the hydrolysate peanut protein by using crude papain enzyme from papaya seeds is suitable for further development as a flavoring product.