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Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts

This study was designed to examine the presence of enzymatic activity of fruit and stem bromelain extracted from two varieties of pineapple (Ananas comosus): Morris and Sarawak. The bromelain crude extract obtained from fruits and stems were tested for their protein content via Bradford’s assay, and...

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Main Authors:	Norliana, Munir, Aizi Nor Mazila, Ramli
Format:	Conference or Workshop Item
Language:	English
Published:	2022
Subjects:	HD28 Management. Industrial Management Q Science (General) T Technology (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/37124/1/Enzymatic%20analysis%20and%20characterization%20of%20bromelain%20from%20two%20varieties%20of%20pineapple%20%28Ananas%20comosus%29%20fruit%20and%20stem%20extracts.pdf http://umpir.ump.edu.my/id/eprint/37124/ https://ncon-pgr.ump.edu.my/index.php/en/?option=com_fileman&view=file&routed=1&name=E-BOOK%20NCON%202022%20.pdf&folder=E-BOOK%20NCON%202022&container=fileman-files
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spelling	my.ump.umpir.371242023-03-14T08:27:29Z http://umpir.ump.edu.my/id/eprint/37124/ Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts Norliana, Munir Aizi Nor Mazila, Ramli HD28 Management. Industrial Management Q Science (General) T Technology (General) This study was designed to examine the presence of enzymatic activity of fruit and stem bromelain extracted from two varieties of pineapple (Ananas comosus): Morris and Sarawak. The bromelain crude extract obtained from fruits and stems were tested for their protein content via Bradford’s assay, and both crude extract from Morris variety showed the highest value. Further analysis was done to investigate the proteolytic activity of the crude fruit and stem bromelain, resulting in Morris variety having the highest activity for fruit bromelain, while Sarawak variety having the highest activity for stem bromelain. The Gelatin Digestion Unit (GDU) analysis performed revealed both fruit and stem bromelain from Morris variety exhibited the highest activity. Furthermore, the temperature optimization showed that both fruit bromelain of Morris and Sarawak varieties were optimum at 35 ℃, while stem bromelain from both pineapple varieties were optimum at 45 ℃. Meanwhile, pH optimization for Sarawak variety extract of fruit and stem bromelain were found at pH 5.6, while Morris variety were optimum at pH 6.6. These results indicated both varieties of pineapple extracts of fruits and stems were having bromelain enzyme that can be further developed for application at industrial level 2022-11-15 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/37124/1/Enzymatic%20analysis%20and%20characterization%20of%20bromelain%20from%20two%20varieties%20of%20pineapple%20%28Ananas%20comosus%29%20fruit%20and%20stem%20extracts.pdf Norliana, Munir and Aizi Nor Mazila, Ramli (2022) Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts. In: The 6th National Conference for Postgraduate Research (NCON-PGR 2022), 15 November 2022 , Virtual Conference, Universiti Malaysia Pahang, Malaysia. p. 161.. https://ncon-pgr.ump.edu.my/index.php/en/?option=com_fileman&view=file&routed=1&name=E-BOOK%20NCON%202022%20.pdf&folder=E-BOOK%20NCON%202022&container=fileman-files
institution	Universiti Malaysia Pahang
building	UMP Library
collection	Institutional Repository
continent	Asia
country	Malaysia
content_provider	Universiti Malaysia Pahang
content_source	UMP Institutional Repository
url_provider	http://umpir.ump.edu.my/
language	English
topic	HD28 Management. Industrial Management Q Science (General) T Technology (General)
spellingShingle	HD28 Management. Industrial Management Q Science (General) T Technology (General) Norliana, Munir Aizi Nor Mazila, Ramli Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts
description	This study was designed to examine the presence of enzymatic activity of fruit and stem bromelain extracted from two varieties of pineapple (Ananas comosus): Morris and Sarawak. The bromelain crude extract obtained from fruits and stems were tested for their protein content via Bradford’s assay, and both crude extract from Morris variety showed the highest value. Further analysis was done to investigate the proteolytic activity of the crude fruit and stem bromelain, resulting in Morris variety having the highest activity for fruit bromelain, while Sarawak variety having the highest activity for stem bromelain. The Gelatin Digestion Unit (GDU) analysis performed revealed both fruit and stem bromelain from Morris variety exhibited the highest activity. Furthermore, the temperature optimization showed that both fruit bromelain of Morris and Sarawak varieties were optimum at 35 ℃, while stem bromelain from both pineapple varieties were optimum at 45 ℃. Meanwhile, pH optimization for Sarawak variety extract of fruit and stem bromelain were found at pH 5.6, while Morris variety were optimum at pH 6.6. These results indicated both varieties of pineapple extracts of fruits and stems were having bromelain enzyme that can be further developed for application at industrial level
format	Conference or Workshop Item
author	Norliana, Munir Aizi Nor Mazila, Ramli
author_facet	Norliana, Munir Aizi Nor Mazila, Ramli
author_sort	Norliana, Munir
title	Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts
title_short	Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts
title_full	Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts
title_fullStr	Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts
title_full_unstemmed	Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts
title_sort	enzymatic analysis and characterization of bromelain from two varieties of pineapple (ananas comosus) fruit and stem extracts
publishDate	2022
url	http://umpir.ump.edu.my/id/eprint/37124/1/Enzymatic%20analysis%20and%20characterization%20of%20bromelain%20from%20two%20varieties%20of%20pineapple%20%28Ananas%20comosus%29%20fruit%20and%20stem%20extracts.pdf http://umpir.ump.edu.my/id/eprint/37124/ https://ncon-pgr.ump.edu.my/index.php/en/?option=com_fileman&view=file&routed=1&name=E-BOOK%20NCON%202022%20.pdf&folder=E-BOOK%20NCON%202022&container=fileman-files
_version_	1761616607285608448
score	13.211869

Enzymatic analysis and characterization of bromelain from two varieties of pineapple (Ananas comosus) fruit and stem extracts

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