Factors affecting pectinase recovery from black pepper peel

Pectinase, an enzyme that facilitates fruit peel softening, is abundantly produced during the ripening phase. Utilizing immersion water from white pepper processing to extract pectinase can help reduce environmental hazards while recovering valuable enzymes. This study investigated factors affecting pectinase yield from the immersion water of black pepper, including ripeness, precipitating agents, immersion temperature, and time. The pectinase was then purified using Gel filtration (Sephadex G-75), and its molecular mass was preliminarily estimated via electrophoresis. Results showed that ripe black pepper released more pectinase than unripe black pepper. The highest pectinase yield was obtained when precipitated with 70% saturated ammonium sulfate, with a pectinase activity of 9.70 U/mL and a protein content of 10.31 mg/mL. The optimal conditions for specific pectinase activity in the immersion water of ripe black pepper were at 40°C for 48 h, yielding a specific activity of 0.95 U/mg protein. Gel filtration and electrophoresis analysis estimated the pectinase molecular mass to be less than 75 kDa. These findings not only offer a cost-effective method for industrial pectinase production but also align with circular economy principles by converting wastewater into a resource, reducing environmental pollution, and adding economic value to pepper processing byproducts. The study sets a precedent for green biotechnology applications in agricultural waste valorization.