Kinetics studies with fruit bromelain (Ananas comosus) in the presence of cysteine and divalent ions

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• 作者：Tajwinder Kaur ; Amandeep Kaur ; Ravneet K Grewal
• 关键词：Ananas Comosus ; Bromelain kinetics ; Competitive inhibition ; K ; type activation ; V ; type activation ; Uncompetitive inhibition
• 刊名：Journal of Food Science and Technology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：52
• 期：9
• 页码：5954-5960
• 全文大小：313 KB
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• 作者单位：Tajwinder Kaur (1)
  Amandeep Kaur (1)
  Ravneet K Grewal (1)
  
  1. Department of Biochemistry, School of Biotechnology and Biosciences, Lovely Professional University, 144401, Phagwara, Punjab, India
  
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  Chemistry
  
• 出版者：Springer India
• ISSN：0975-8402

文摘

The kinetics of cysteine and divalent ion modulation viz. Ca2+, Cu2+, Hg2+ of fruit bromelain (EC 3.4.22.33) have been investigated in the present study. Kinetic studies revealed that at pH 4.5, cysteine induced V-type activation of bromelain catalyzed gelatin hydrolysis. At pH 3.5, Ca2+ inhibited the enzyme noncompetitively, whereas, both K-and V-type activations of bromelain were observed in the presence of 0.5 mM Ca2+ at pH 4.5 and 7.5. Bromelain was inhibited competitively at 0.6 mM Cu2+ ions at pH 3.5, which changed to an uncompetitive inhibition at pH 4.5 and 7.5. An un-competitive inhibition of bromelain catalyzed gelatin hydrolysis was observed in the presence of 0.6 mM Hg2+ at pH 3.5 and 4.5. These findings suggest that divalent ions modulation of fruit bromelain is pH dependent. Keyword Ananas Comosus Bromelain kinetics Competitive inhibition K-type activation V-type activation Uncompetitive inhibition