BROMELAIN SEPARATION AND PURIFICATION PROCESSES FROM PINEAPPLE EXTRACT
نویسندگان
چکیده
منابع مشابه
Isolation and Purification of Bromelain from Waste Peel of Pineapple for Therapeutic Application
The aim of this work was to isolate and purify bromelain extracted from the pineapple peel by ammonium sulfate precipitation (40-80%), followed by desalting and freeze-drying with a 75% activity recovery and 2.2 fold increased specific activity. Ion exchange chromatography on DEAE-Sepharose was able to separate the polysaccharides from the enzyme, which was recovered in the elution step, mainta...
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BACKGROUND Periodontitis is an inflammatory disease resulting in the destruction of periodontal tissues. Various treatment modalities have been tried in the form of mechanical therapy and surgical therapy. Antimicrobial agents have been used as a monotherapy and as an adjunct with mechanical debridement. Various plant extracts have been used as antibacterial agents. Pineapple extract (bromelian...
متن کاملThermal stability of free bromelain and bromelain-polyphenol complex in pineapple juice
Pineapple (Ananas comosus), Bromeliaceae family, is a fruit grows in tropical countries including Malaysia. This fruit has several pharmacological benefits due to the presence of high concentration of bromelain (cysteine proteases). Condition of elevated temperature will induce deformation of enzyme and result in loss of activity. Sulfhydryl groups in cysteine proteases are readily to be oxidiz...
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Protein separation and purification technologies play an essential role in various industries including but not limited to pharmaceuticals, dairy as well as the food sector. Accordingly, a wide variety of techniques such as chromatography and electrophoresis has been developed and utilized extensively over the years for this purpose. Despite their widespread acceptance, conventiona...
متن کاملApplication of bromelain powder produced from pineapple crowns in tenderising beef round cuts
The purpose of this study is to determine the effect of bromelain produced from pineapple crowns on the quality of beef round cuts. The beef was treated with bromelain at the following condition; the pH of beef was 5.6, the immersion temperature was 60oC, the concentration of bromelain solution was 0.17% and the immersion time was 10 minutes. Bromelain decreased the hardness, water holding capa...
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ژورنال
عنوان ژورنال: Brazilian Journal of Chemical Engineering
سال: 2019
ISSN: 1678-4383,0104-6632
DOI: 10.1590/0104-6632.20190362s20180417