Effect of Temperature on the Stability of Fruit Bromelain from Smooth Cayenne Pineapple

Abstract

Fruit bromelain was extracted from the fruit of pineapples. Crude enzyme extract was subjected to heat treatment at 40-80°C for 0-60 min. The temperature stability profiles as a function of different  time intervals showed higher retention of enzyme activity at low temperature. Incubation at 40°C showed no loss of fruit bromelain activity up to 60 min, whereas at 50°C almost 83% of activity remained. Incubation at 80°C for 8 min caused almost complete activity loss. Thermal inactivation of fruit bromelain in the temperature range 40-80°C was described by a first-order model. The calculated activation energy (Ea) value for fruit bromelain was 313.18 ± 57.44 kJ/mol.