Study on the Stability of Fruit Bromelain

Abstract:

In order to prevent the activity loss of bromelain activity in the production process, the effect of temperature, pH value and metal ions on bromelain activity of the extraction solution was studied. In the range, inactivation rate of bromelain activity for the extraction solution would be increased significantly when temperature exceeds 60°C. The most suitable for bromelain of casein acids hydrolysate temperature was 50-60°C;the fruit bromelain was stability at original pH value; Fe3+ and Cu2+ can strongly make bromelain reduce activity; at the same time, when the extraction solution diluted times was more than 200 times, bromelain activity didn’t basically changed.

• Periodical: Advanced Materials Research (Volume 421)
• Pages: 19-22
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.421.19
• Online since: December 2011
• Authors: Hong Yu Liang, Mei Li, Ming Shi, An Ping Liao, Ru Chun Wu
• Keywords: Bromelain, Extraction Solution, Loseing Activity, Stability

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