| Abstrakt: |
Vanillin, a major component of Vanilla planifolia, performs a delicate, sweet and tender aroma with intense sensation. Due to its pleasant aroma and calming ability, low temperature and the short time duration during the extraction process lead to numerous advantages of the microwave integrated enzymatic leaching. The extraction consists of simultaneous cell wall degradation and release of vanillin. The kinetic study of the microwave-integrated enzymatic-leaching of vanillin was studied with regards to the temperature, enzyme types (cellulase and protease) and concentration. The enzymes applied were un-commercial enzymes, obtained by isolating it from rumen bovine liquid. The extraction process was integrated with the microwave and temperatures set at 313 and 323 K. The enzyme was added to the substrate in the ratio of 0.04 and 0.02 for cellulase and 0.02 and 0.01 for protease at pH 4.5. The experimental data corresponded to the 2nd-order model of kinetic parameter, i.e. the initial extraction rate, the extraction rate constant, and the saturation capacity of extraction for the processing at 313 K. By using the Arrhenius law, the value of activation energy obtained by the addition of protease with enzyme-substrate ratio at 0.01 was 2.37×104 J×mol-1, due to the lower value of A than the addition of cellulase with enzyme-substrate ratio at 0.02. It is concluded that the decreasing of the activation energy well performed by the higher enzyme activity. The disruption of the cell wall worthwhile for the extraction process, properly. [ABSTRACT FROM AUTHOR] |
