Abstract
Bromelain is a major protease, isolated from pineapple (Ananas comosus). Bromelain is accumulated in the entire plant to a different extent and properties depending on its source. In the present study, Bromelain was extracted from all parts of pineapple using sodium citrate buffer. Bromelain was filtered, centrifuged and used for further studies. After the determination of protease activity and protein content, the Core and Pulp extract of A.comosus was chosen using gelatin as the substrate. The Bromelain was purified by precipitation and dialysis. Then SDS-PAGE was performed in order to determine the molecular size of the obtained protein. Then the effectiveness of Bromelain as an anti-browning agent, extracted and purified from pineapple Core and Pulp was determined. The study showed that Bromelain is a better anti-browning agent when compared with some of the available commercial anti-browning agents. Further, the application of Bromelain was tested by stain removal, compared to the positive control, the ability of stain-removing property for the produced enzyme was observed to be good. Immobilized Bromelain prepared using calcium alginate beads and its stability and characters were noted.
Highlights
Pineapples widely grow in tropical countries may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months
The mixture was incubated at 370C for 60 minutes. 1ml of 10% trichloroacetic acid (TCA) was added to the reaction mixture
The chemical composition of pineapple it has to be mentioned the presence of bromelain enzyme and phenol compound
Summary
Pineapples widely grow in tropical countries may be cultivated from a crown cutting of the fruit, possibly flowering in 20–24 months and fruiting in the following six months. Pineapples are consumed fresh, cooked, juiced, and preserved and are found in a wide array of cuisines. Pineapple (Ananas comosus) is one of the tropical plants that have been used as traditional medicines from a long time. It was originated from tropical South America and was discovered by Europeans (Bhattacharrya, 2008). Papaya and pineapple are two of the richest plant sources, as attested by their traditional use as natural "tenderizers" for meat. It was studied that pineapple juice was an effective enzymatic browning inhibitor in fresh apple slices and several important medical applications (Hale et al, 2005b; Hale et al, 2002)
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