Optimization of Crude Papain Extraction from Papaya Latex Using Response Surface Methodology

반응표면 분석법에 의한 crude papain 추출 조건의 최적화

  • Oh, Hoon-Il (Department of Food Science and Technology, Sejong University) ;
  • Oh, Sang-Joon (Department of Food Science and Technology, Sejong University) ;
  • Kim, Jeong-Mee (Research Institute of Food and Nutritional Science, Yonsei University)
  • 오훈일 (세종대학교 식품공학과) ;
  • 오상준 (세종대학교 식품공학과) ;
  • 김정미 (연세대학교 식품영양과학연구소)
  • Published : 1997.06.01


Crude papain was extracted from papaya latex under various conditions. Extraction conditions of crude papain were optimized by the response surface methodology (RSM). Extraction yield of papain was affected by concentration of $NaHSO_3$, extraction time and pH. Three independent factors were chosen to determine their effects on the various responses and the function was expressed in terms of a quadratic polynomial equation, which measures the linear, quadratic and interaction effects. According to the results of RSM, the stationary point for quantitatively dependent variable was found to be the maximum point for extraction yield. Optimum conditions of papain extraction were 4% of $NaHSO_3$, 120 min of extraction time and pH 7.6. Under these conditions, 793.16 mg of papain per g latex was extracted from papaya latex.