Optimization of Temperature for Extraction of Protease from Coconut Shells

Proteases are the most important biomolecule in all organisms. It is present in all organisms. There are different types of protease in the range of microbes to macrobes. The main classes include Cysteine proteases, Aspartic acid proteases, Serine proteases, Metalloproteases, Glutamic acid proteases and Threonine proteases. They play both structural and functional roles and the types of proteases differ accordingly in different organisms. The key role of Protease is selective and specific as its cleavage is limited for a specific substrate. It also has potential therapeutic applications and with the help of this enzyme, many diseases are cured like thrombolysis, cardiovascular disease and the treatment of sepsis, cystic fibrosis, digestive disorders, inflammation and retinal disorders. Proteases are also used for neuromuscular treatment. Other than these vital roles, proteases are used in many industries like food, detergent, leather, etc., for different purposes. In the performed study, Protease was isolated from Coconut shell chips and Coconut shell powder at different temperatures such as 30°C, 50°C, 60°C, 80°C and 100°C. The optimum temperature for extraction of Protease from coconut shell was found by estimation of protein, determination of Protease activity and performance of plate assay. The extracts obtained were subjected to partial purification. Among the different temperatures used for extraction, Protease concentration was found to be grater at an extraction temperature of 100°C.