Pineapple fruit bromelain affinity to different protein substrates

详细信息	查看全文 | 推荐本文 |

• 作者：Carlos A. Corzo^b ; Krzysztof N. Waliszewski^a ; ¹ ; ^{vpardio@yahoo.com.mx} ; Jorge Welti-Chanes^c
• 关键词：Fruit bromelain ; Protease activity measurement ; Substrates ; Pineapple juice
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：1 August, 2012
• 卷：133
• 期：3
• 页码：631-635
• 文件大小：395 K

摘要

Optimal pH and temperature conditions for proteolytic activity of pineapple fruit bromelain were determined using five different substrates: azocasein and azoalbumin (pH 3-10 at 20-70 掳C), casein and sodium caseinate (pH 2-10 at 20-70 掳C), and haemoglobin (pH 2-6.5 at 30-60 掳C). Fruit bromelain has shown optimum activity at pH 7.5 for azoalbumin and at 6.5 for azocasein, all at 55 掳C. Fruit bromelain activity determined with casein and sodium caseinate has shown optimum activity at 59 掳C, while the optimum pH was 7.7 for casein and 6.5 for sodium caseinate. Optimum hydrolysis conditions of fruit bromelain towards haemoglobin showed a sharp peak at an acidic pH 2.9 at 37 掳C. The lowest results of K_m and the highest results of V_max/K_m were found for azocasein and azoalbumin. These substrates are highly recommended for fruit bromelain activity determination.