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HUANG Zhi-jian, DONG Rui-lan, LUO Gang, JIANG He-ji. Study of Enzymatic Properties of Bromelain[J]. Fujian Journal of Agricultural Sciences, 2014, 29(1): 62-66. doi: 10.19303/j.issn.1008-0384.2014.01.013
Citation:
HUANG Zhi-jian, DONG Rui-lan, LUO Gang, JIANG He-ji. Study of Enzymatic Properties of Bromelain[J]. Fujian Journal of Agricultural Sciences, 2014, 29(1): 62-66. doi: 10.19303/j.issn.1008-0384.2014.01.013
HUANG Zhi-jian, DONG Rui-lan, LUO Gang, JIANG He-ji. Study of Enzymatic Properties of Bromelain[J]. Fujian Journal of Agricultural Sciences, 2014, 29(1): 62-66. doi: 10.19303/j.issn.1008-0384.2014.01.013
Citation:
HUANG Zhi-jian, DONG Rui-lan, LUO Gang, JIANG He-ji. Study of Enzymatic Properties of Bromelain[J]. Fujian Journal of Agricultural Sciences, 2014, 29(1): 62-66. doi: 10.19303/j.issn.1008-0384.2014.01.013
Study some properties of bromelain by measuring best absorption peak,concentration and size of bromelain,infrared spectroscopic analysis and determination of enzyme activity.The results showed that bromelain has thermal stability,and its size is about 28.8kD,and the optimum temperature is 60℃,the optimum pH is 7.5. Additional Fe2+can increase the activity,low concentration of Zn2 +,Cu2 +can promote the activity and high concentration of them can inhibit the activity.The result also showed that NaCl has a protective effect and KCl had little effect on the enzyme activity,while MgSO4·7H2O and CaCl2could inhibit the activity.The bromelain activity tended to decrease with the extension of treatment time of pepsin on pH 2.5and 3.2.Among them,pepsin on pH2.5has greater impact on the activity of bromelain.In simulated pig gastric conditions,pepsin on pH2.5has greater effect on the activity of bromelain.
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