Hyaluronic Acid Extraction from Eggshell Membrane with Papain and Bromelain Hydrolysis

Abstract


 
 
 
 Eggshell membranes which is one of the food wastes that naturally contains glycosaminoglycan and other proteins has the potential to become a good natural resource alternative to produce hyaluronic acid. The reuse of eggshell membranes can greatly reduce the production of food wastes globally. The objective of this research was to compare the yield of HA extracted from eggshell membrane by using single and mixture of papain and bromelain enzyme. More than that, the other aim of this research was to determine the optimum condition for the hyaluronic acid (HA) extraction from eggshell membrane using mixture of enzymatic in ratio. The yield of HA extracted was determined by using carbazole method. This research has shown that enzyme hydrolysis using combination of enzyme capable of increasing the yield of HA extracted from eggshell membrane. The final condition selected for the extraction of hyaluronic acid is 1:2 papain to bromelain ratio in enzyme mixture (62.23mg/g ESM, 6.723% HA yield) at pH 7 (34.17mg/g ESM, 3.417% HA yield) and 60℃ (44.628mg/g ESM, 4.463% HA yield). Based on this study, the extraction of hyaluronic acid from eggshell membrane could be a more economic and environmental friendly an alternative natural sources for hyaluronic acid production.