Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
نویسندگان
چکیده
منابع مشابه
Thermal 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...
متن کاملIsolation 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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Pineapple peel is a potential source for the extraction of beneficial bioactive compounds due to the large amount of waste after processing. The extraction of bromelain from pineapple peel by using aqueous two-phase system (ATPs) and its application in muscle models were investigated. Bromelain predominantly partitions to the polyethylene glycol (PEG) rich top phase. The highest enzyme activity...
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the main purpose of this research was to:1.develop a coking model for thermal cracking of naphtha.2.study coke inhibition methods using different coke inhibitors.developing a coking model in naphtha cracking reactors requires a suitable model of the thermal cracking reactor based on a reliable kinetic model.to obtain reliable results all these models shall be solved simultaneously.for this pu...
15 صفحه اولApplication 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: Food Hydrocolloids
سال: 2019
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2018.09.009