This study was carried out to extract, partially
purify and characterise protease from guava peel. The
extracted protease was purified using 60% ammonium sulfate
precipitation method followed by gel filtration
chromatography. The obtained proteases were analysed for
protein concentration, proteolytic activity, total proteolytic
activity, specific activity, percent recovery, purification fold,
molecular weight distribution, optimum temperature and pH.
Guava peel contains 7.10% protein. The optimum temperature and pH of the protease was achieved within the range of 40 to
60°C and pH 4 to 6, respectively, where maximum activity
identified was 50°C and pH 5. Total activity decreased with the
purification steps involving 60% ammonium sulfate
precipitation and dialysis but subsequently increased after
being subjected to gel filtration chromatography. This study
suggested that further purification using gel filtration
chromatography increases the proteolytic activity of guava peel
protease.