Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/107668
Type: Artigo de periódico
Title: Bromelain: Better Thermal Stability Conditions For Its Recovery Frompineapple Residues [avaliação Das Condições De Melhor Estabilidade Térmica Para A Recuperação Da Bromelina A Partir De Resíduos Do Abacaxi]
Author: Elias M.J.
Arcuri I.F.
Tambourgi E.B.
Abstract: Aiming the bromelain recovery from industrialization residues of pineapple (pérola variety), we assessed the better pH conditions in which the enzyme is more stable over time, and under several temperatures. The assays were carried out measuring the enzymatic activity of the pure bromelain and of the extract of fruit residues, using casein as substrate. The extract was obtained by crushing the peel and core of the fruit. The activity was expressed as mmol tyrosina (L min. -1) through the absorbance at 280 nm of aromatic amino acids generated from the casein hydrolysis. Two pH ranges were studied: 5.5 to 6.5 and 3.3 to 3.5 and temperatures from 25 to 62°C. The inactivation parameter (k i) was determined plotting the activity as a function of time for each temperature. The thermal decomposition showed to be of first order and the activation energy higher for the fruit enzyme than the purified bromelain when the pH ranged from 3.3 to 3.5. A pH between 5.5 and 6.5 should be applied in order to recover the enzyme from the fruit residues, due to the negligible thermal decomposition in the studied temperature range (up to 62°C).
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Rights: aberto
Identifier DOI: 10.4025/actascitechnol.v33i3.8453
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-79960873872&partnerID=40&md5=5be028beb883b112053f7970e89676ec
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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