Biochemical studies of the bromelain enzimatic activity of the enzyme pineapple Ananas comusus

Authors

  • A. França-Santos Laboratório de Enzimologia – Departamento de Fisiologia, Universidade Federal de Sergipe
  • R. S. Alves Laboratório de Enzimologia – Departamento de Fisiologia, Universidade Federal de Sergipe
  • N. S. Leite Laboratório de Enzimologia – Departamento de Fisiologia, Universidade Federal de Sergipe
  • R. P. M. Fernandes Laboratório de Enzimologia – Departamento de Fisiologia, Universidade Federal de Sergipe

Keywords:

biochemical characterization, plant protease, pineapple, Kunitz, cv Pérola

Abstract

This study aimed to determine bromelain enzimatic activity of the enzyme pineapple Ananas comusus cv. Pérola in both in vivo and in natura conditions and partial biochemical characterization of this enzyme that is widely used in pharmaceutical and food industries. The proteolytic activity was measured by digestion of casein by the Kunitz (1947) method. Higher activity was observed for bromelain extracted from pineapple fruits when compared to leaves of pineapple cultured  in natura under hydroponic condition. The variation in proteolytic activity due to pH and temperature was determined at pHs between 4.0 to 9.0, and temperatures between 20ºC to 70°C. Bromelain showed optimum pH of action 5.0 in sodium acetate buffer and optimum temperature of 40ºC.

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How to Cite

França-Santos, A., Alves, R. S., Leite, N. S., & Fernandes, R. P. M. (2011). Biochemical studies of the bromelain enzimatic activity of the enzyme pineapple Ananas comusus. Scientia Plena, 5(11). Retrieved from https://www.scientiaplena.org.br/sp/article/view/749

Issue

Vol. 5 No. 11 (2009): November/Novembro 2009

Section

Articles

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