Pineapple Extract Alkaline Protease Enzyme Water Soluble Improving Flavor

Pineapple Extract Alkaline Protease Enzyme Water Soluble Improving Flavor

【Introduction】

Bromelain is a protein extract derived from the stems of pineapples. The extract has a history of folk medicine use. As a culinary ingredient, it may be used as a meat tenderizer. The bromelain may refer to protease enzymes extracted from the plants of the Bromeliaceae.

At the optimum temperature, the enzyme acts the fastest, but (at least the fruit variant) is destroyed within a few minutes. After an hour at 50 °C (122 °F), 83% of the enzyme remains, while at 40 °C (104 °F), practically 100% remains. As a result of this, the optimum temperature for maximum cumulated activity over time is 35-45 °C. At room temperature, the enzyme can survive at least a week even under multiple freeze-thaw cycles.

【APPLICATION】

Food Industry:

Hydrolyze protein from food’s giant molecules into peptide or amino acid throughenzymic reaction.

Applied for hydrolyzing animal and plant’s protein, making tenderizer, hydrolyzingplacenta and soybeans, making cracker swelling agent, noodle stabilizer, beer and beverageclarifier, premium oral medicine, health care products, soy sauce, and wine starter.It can effectively convert protein, greatly improve food’s nutrition value, and lowercost; it is also beneficial for body digestion and absorption.

【ADVANTAGES】

This bromelain product could digest most protein substrates more extensively than the pancreatic proteases.

This bromelain product exhibits broad specificity, cleaving peptide bonds of basic amino acids, leucine, or glycine. It also hydrolyzes esters and amides.

【ENZYME ACTIVITY】

The activity of papain was 100, 000 U/g—600,000 U/g .

(*High activity product is available upon request of our customers.)

【DEFINITION OF ENZYME ACTITIY】

Unit Definition: One unit will hydrolyze 1.0 μmole of N-α-benzoyl-L-arginineethyl ester (BAEE) per minute at pH 6.0 at 30 °C.

【APPLICATION】

Meat tenderizing and other uses

Beer clarification

Bromelain is one of the most popular proteases to use for meat tenderizing and beer clarification. Bromelain is sold in a powdered form, which is combined with a marinade, or directly sprinkled on the uncooked meat. Cooked or canned pineapple does not have a tenderizing effect, as the enzymes are heat-labile and denatured in the cooking process. Some prepared meat products, such as meatballs and commercially available marinades, include pineapple and/or pineapple-derived ingredients.

Bromelain can used for domestic and industrial processing, including uses in baking, anti-browning of cut fruit, textiles and cosmetics manufacturing.