Optimization of bromelain isolation from honi pineapple crown

Q3 Agricultural and Biological Sciences
S. Susanti, H. Rizqiati, Ivana F. Lisandi, Nuryanto, F. Arifan
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引用次数: 0

Abstract

Bromelain is a proteolytic enzyme that can be found in all parts of pineapple plant varieties. Pineapple crown (PC) has higher bromelain activity than other pineapple wastes such as peels and leaves. This study isolated bromelain from one variety of PC, namely Honi, and determined the optimum drying temperature as well as concentration of ammonium sulphate to obtain the best bromelain characteristics such as protein content, unit activity and specific activity. Honi PC was dried at various drying temperatures (35, 40, 45, 50, and 55 °C), and then extracted and purified using ammonium sulphate in various concentrations (20, 40, 60, and 80%), in order, to get bromelain. Furthermore, the yield of isolated bromelain was calculated and the protein content, unit activity and specific activity of bromelain characterised. The highest yield of crude bromelain (CB) was achieved at 35 °C. However, the highest protein level, unit activity and specific activity of CB were achieved at 55 °C (p < 0.05). Purification of CB using concentrations of ammonium sulphate in the range 40 to 80% resulted in a higher protein level (p < 0.05). The highest unit activity and specific activity of bromelain were achieved at a 60% concentration of ammonium sulphate (p < 0.05). 55 °C and 60% were the optimum drying temperature and concentration of ammonium sulphate respectively to achieve the best characteristics (2.16% protein level, 1.61 U/mL unit activity and 0.75 U/mg specific activity) for bromelain isolated from Honi PC. Honi PC isolated bromelain was shown to inhibit the browning reaction on apple fruits. The agroindustry waste product, Honi PC, has potential as a future alternative bromelain source.
从蜂蜜凤梨冠中分离菠萝蛋白酶的优化
菠萝蛋白酶是一种蛋白水解酶,可以在菠萝植物品种的所有部分找到。菠萝冠(PC)比其他菠萝废弃物(如果皮和叶片)具有更高的菠萝蛋白酶活性。本研究从冬青(Honi)中分离出菠萝蛋白酶,确定最佳干燥温度和硫酸铵浓度,以获得最佳的菠萝蛋白酶蛋白质含量、单位活性和比活性等特性。在不同的干燥温度(35、40、45、50、55℃)下对蜂蜜PC进行干燥,然后用不同浓度的硫酸铵(20、40、60、80%)进行提取纯化,得到菠萝蛋白酶。计算了分离得到的菠萝蛋白酶的产量,测定了菠萝蛋白酶的蛋白质含量、单位活性和比活性。粗菠萝蛋白酶(CB)在35℃时产率最高。在55°C时,肉芽孢杆菌的蛋白质水平、单位活性和比活性最高(p < 0.05)。在40 ~ 80%的硫酸铵浓度范围内提纯炭黑,蛋白质水平较高(p < 0.05)。在硫酸铵浓度为60%时,菠萝蛋白酶单位活性和比活性最高(p < 0.05)。在55℃和60%的硫酸铵浓度下,可使凤梨蛋白酶获得最佳特性(蛋白质水平2.16%,单位活性1.61 U/mL,比活性0.75 U/mg)。Honi PC分离菠萝蛋白酶对苹果果实的褐变反应有抑制作用。农业工业废弃物Honi PC有潜力成为未来菠萝蛋白酶的替代来源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
International Journal of Food Studies
International Journal of Food Studies Agricultural and Biological Sciences-Food Science
CiteScore
2.10
自引率
0.00%
发文量
33
审稿时长
24 weeks
期刊介绍: he International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders. Original contributions relevant to the following topics will be considered for publication: -Education methods, including Life Long Learning and e-learning; -Research and application in academia, research, industry; -Critical reviews of scientific literature by researchers, students, invited authors; -Exchange of views and opinions of a scientific nature including testimonies on career experiences in Food Industry/Research/Education (required skills, challenges and successes). Manuscripts focusing on Food related Education topics are particularly welcome.
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