Extraction and Partial Purification of Bromelain from Fruit and Crown of Pineapple (Ananas comosus) and It’s Application as a Meat Tenderizer

Author(s): Kalyani More, Shital Popalghat, Sandhya Yadav* and Trupti Namekar*

Abstract: Bromelain is a protease found in pineapples having high demand in the pharmaceutical, cosmetic and food industries. Bromelain is distributed in different parts of plants. In the present study bromelain was extracted from fruit and crown of pineapple. The protein concentration was estimated by Lowry’s method. In fruit bromelain concentration of protein was found to be higher as compared to crown. The activity of fruit and crown part of bromelain was determined by using Casein as a substrate. Both the enzymes had shown optimum activity at alkaline pH and they are quite stable at high temperature. The enzyme was partially purified by using ammonium sulphate precipitation method. The specific activity of fruit bromelain is more as compared to crown bromelain. The enzyme acts as a tenderizer. The physio-chemical properties like water holding capacity, cooking yield, moisture content and pH were determined.

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