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

Authors

  • Rungtip Jutamongkon Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Sanguansri Charoenrein Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

bromelain, stability, pineapple, temperature, enzyme

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.

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Published

2010-10-30

How to Cite

Rungtip Jutamongkon, and Sanguansri Charoenrein. 2010. “Effect of Temperature on the Stability of Fruit Bromelain from Smooth Cayenne Pineapple”. Agriculture and Natural Resources 44 (5). Bangkok, Thailand:943-48. https://li01.tci-thaijo.org/index.php/anres/article/view/245008.

Issue

Vol. 44 No. 5 (2010): September-October

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.