G. Enzim Lainnya
2. Katalase
Deskripsi dan Fungsi
Katalase (EC. 1.11.1.6) ialah kelompok enzim oksireduktase yang mereduksi hidrogen peroksida menjadi oksigen dan air. Enzim ini dapat digunakan pada tahap akhir pasteurisasi dingin untuk menghilangkan hidrogen peroksida
yang tersisa (Trusek-Holownia dan Noworyta 2015). Enzim ini optimum pada pH 4-11 dan suhu 37 oC (Raveendran et al. 2018).
Sumber Bahan Tambahan
Katalase dapat diperoleh dari sumber hewani ataupun mikrobial. Walaupun demikian, katalase mikrobial lebih diminati disebabkan efektivitas ekonomi, kemudahan modifikasi dan optimasi produk serta kontinuitas suplai (Sooch et al 2016). Enzim ini dapat diproduksi oleh Aspergillus
niger, Micrococcus luteus, Thermoascus aurantiacus, Acinetobacter sp., Rhizobium radiobacter, Serratia marcescens atau hati mamalia (Jia et al.
2017, Raveendran et al. 2018).
Lokasi Sumber Bahan Tambahan
Salah satu jenis mikroorganisme yang paling banyak digunakan untuk produksi katalase secara komersial adalah Acinetobacter sp. Acinetobacter
sp. merupakan mikroba strain perairan (marine strain), utamanya mikroba
ini banyak ditemukan di wilayah pesisir laut (Fu et al 2014).
Teknologi Produksi
Teknologi produksi enzim katalase oleh Acinetobacter sp. dijelaskan oleh Fu et al. (2014), kultur murni bakteri (YS 0810) diisolasi dari wilayah Qingdao coastal di Cina, kemudian ditumbuhkan dalam medium yang berisi 2% peptone (w/v), 0.2% daging (w/v), 0.2% NH4Cl (w/v),0.2% KH2PO4 (w/v)
secara aerob dalam rotary shaker selama 24 jam pada suhu 28 oC.
Setelah selesai proses fermentasi, biomassa padat dipisahkan melalui sentrifugasi dan dilarutkan dalam bufer fosfat pH 7.0. Suspensi yang berisi sel mikroba dan enzim kemudian disonikasi untuk dilanjutkan dengan sentrigufasi. Supernatan kemudian difraksinasi menggunakan etanol (30-80 %). Fraksi yang dihasilkan kemudian dimurnikan menggunakan ion exchange chromatography. Titik kritis kehalalan enzim ini sama dengan titik kritis enzim mikrobial lain seperti yang telah dijelaskan sebelumnya.
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