<b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928
Bromelain, the enzyme found in pineapple, hydrolyzes proteins’ peptide bonds, has several applications in the food industry and in medicine. Temperature and pH conditions for highest activity with casein as substrate were investigated from the bromelain recovered from industrialized pineapple (‘péro...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Maringá
2011-04-01
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| Series: | Acta Scientiarum: Technology |
| Subjects: | |
| Online Access: | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7928 |
| _version_ | 1818383115884691456 |
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| author | Moacyr Jorge Elias Ivan Fabian Arcuri Elias Basile Tambourgi |
| author_facet | Moacyr Jorge Elias Ivan Fabian Arcuri Elias Basile Tambourgi |
| author_sort | Moacyr Jorge Elias |
| collection | DOAJ |
| description | Bromelain, the enzyme found in pineapple, hydrolyzes proteins’ peptide bonds, has several applications in the food industry and in medicine. Temperature and pH conditions for highest activity with casein as substrate were investigated from the bromelain recovered from industrialized pineapple (‘pérola’ variety) fruit residues. Extract was obtained by grinding fruit rind and its internal stem. The activity was expressed in mmol tyrosine L<sup>-1</sup> min. <sup>-1</sup> by absorbance at 280 nm of aromatic amino acids produced in casein hydrolysis. Assays were undertaken in duplicate for two enzyme/substrate with ratios: 1/25 and 1/125 (mass). Eight-pointed experimental design was undertaken with central value for pH at 7.0 and for temperature at 35°C. Experimental results were processed by MINITAB 15 (Minitab Inc) software which provided model’s equations and surface responses. Equations were mathematically processed by differential calculus producing graphs which exhibit the best activities according to temperatures. Loss of enzyme activity was reported with temperature increase at 1/25 ratio, due to a higher free enzyme, when compared to 1/125 ratio. |
| first_indexed | 2024-12-14T03:01:14Z |
| format | Article |
| id | doaj.art-3beb02cc33cc4d379bc6b4eff0c6c498 |
| institution | Directory Open Access Journal |
| issn | 1806-2563 1807-8664 |
| language | English |
| last_indexed | 2024-12-14T03:01:14Z |
| publishDate | 2011-04-01 |
| publisher | Universidade Estadual de Maringá |
| record_format | Article |
| series | Acta Scientiarum: Technology |
| spelling | doaj.art-3beb02cc33cc4d379bc6b4eff0c6c4982022-12-21T23:19:30ZengUniversidade Estadual de MaringáActa Scientiarum: Technology1806-25631807-86642011-04-0133219119610.4025/actascitechnol.v33i2.79286274<b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928Moacyr Jorge Elias0Ivan Fabian Arcuri1Elias Basile Tambourgi2Escola de Engenharia Mauá - Instituto Mauá de TecnologiaEscola de Engenharia Mauá - Instituto Mauá de TecnologiaFaculdade de Eng Química, UNICAMPBromelain, the enzyme found in pineapple, hydrolyzes proteins’ peptide bonds, has several applications in the food industry and in medicine. Temperature and pH conditions for highest activity with casein as substrate were investigated from the bromelain recovered from industrialized pineapple (‘pérola’ variety) fruit residues. Extract was obtained by grinding fruit rind and its internal stem. The activity was expressed in mmol tyrosine L<sup>-1</sup> min. <sup>-1</sup> by absorbance at 280 nm of aromatic amino acids produced in casein hydrolysis. Assays were undertaken in duplicate for two enzyme/substrate with ratios: 1/25 and 1/125 (mass). Eight-pointed experimental design was undertaken with central value for pH at 7.0 and for temperature at 35°C. Experimental results were processed by MINITAB 15 (Minitab Inc) software which provided model’s equations and surface responses. Equations were mathematically processed by differential calculus producing graphs which exhibit the best activities according to temperatures. Loss of enzyme activity was reported with temperature increase at 1/25 ratio, due to a higher free enzyme, when compared to 1/125 ratio.http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7928Enzimaplanejamentodecomposição térmicaproteinasesulfidril protease |
| spellingShingle | Moacyr Jorge Elias Ivan Fabian Arcuri Elias Basile Tambourgi <b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928 Acta Scientiarum: Technology Enzima planejamento decomposição térmica proteinase sulfidril protease |
| title | <b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928 |
| title_full | <b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928 |
| title_fullStr | <b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928 |
| title_full_unstemmed | <b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928 |
| title_short | <b>Temperature and pH conditions for maximum activity of bromelain extracted from pineapple (<em>Ananas Comosus</em> L. Merril)</b> - doi: 10.4025/actascitechnol.v33i2.7928 |
| title_sort | b temperature and ph conditions for maximum activity of bromelain extracted from pineapple em ananas comosus em l merril b doi 10 4025 actascitechnol v33i2 7928 |
| topic | Enzima planejamento decomposição térmica proteinase sulfidril protease |
| url | http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/7928 |
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