Precipitating Process and Stability of Bromelain Activity

Abstract

Factors afferting enzyme precipitation and precipitating processes of bromelain extracted from pineapple stem, and it’s stabilization process were studies. Bromelain was extrated from pineapple stem by blending with equal amount of water. After filtration, the juice was adjusted for pH 4.3 before being subsequently precipitated with 33% and 56% acetone. This process yields 0.48-0.58 % enzyme powder with activity about 1300 CDU/mg enzyme powder. This white enzyme powder contained higher activity than the commercial one. Loss of bromelain activity during storage at 5 ^oC was only 27%, while at room temperature was about 40%, within two months. Addition 572 ppm Na₂S or Na₂S₂O₅ in the extract before precipitation will retain more activity of the treated enzyme was lost at the end of 2 months.