2016
DOI: 10.1590/1678-4324-2016150010
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Abstract: Bromelain is a concoction of sulfhydryl proteolytic enzymes. Depending upon the site of extraction it can be regarded as either stem bromelain (SBM) (EC 3.4.22.32) or fruit bromelain (FBM) (EC 3.4.22.33

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Cited by 67 publications
(56 citation statements)
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“…Bromelian active at pH 3 through to pH 7 where it activity is at maximal until it finaly falls at pH 8 for all parts of the pineapple. Corzo et al, [24] and Manzoor et al, [25] support the result as it was reported that bromelain act well within pH range 3 -8. Beyond this pH value, the activity declined progressively.…”
Section: Figure 6 Effect Of Bromelain On Bromelain Activity Obtainedsupporting
confidence: 56%
“…Bromelian active at pH 3 through to pH 7 where it activity is at maximal until it finaly falls at pH 8 for all parts of the pineapple. Corzo et al, [24] and Manzoor et al, [25] support the result as it was reported that bromelain act well within pH range 3 -8. Beyond this pH value, the activity declined progressively.…”
Section: Figure 6 Effect Of Bromelain On Bromelain Activity Obtainedsupporting
confidence: 56%
“…Also, Rathnavelu, Alitheen, Sohila, Kanagesan, and Ramesh, () show that bromelain remains biologically active with a half‐life of 6–9 hr in human body. The enzymatic activity of bromelain covers a wide pH spectrum from 5.5 to 8.0 (Pavan, Jain, Shraddha, & Kumar, ), while the optimum range is 6.0–7.0 at a temperature range of 50–60 ◦ C (Manzoor, Nawaz, Mukhtar, & Haq, ). There are many studies were carried out to investigate the separation, extraction and purification of bromelain from pineapple residues (Coêlho, Silva, Machado, Silveira, & Tambourgi, ; Ketnawa, Chaiwut, & Rawdkuen, ; Martins et al, ; Novaes, Ebinuma, Mazzola, & Júnior, ).…”
Section: Introductionmentioning
confidence: 99%
“…Filtering and enter into the bottle Sardine Sauce Fig. 1 Flow chart of producing sardine sauce using bromelain enzyme J Food Sci Technol methods (Ketnawa et al 2011;Manzoor et al 2016): five mature pineapple fruit was weighed, cleaned well-using water, and crushed into small pieces. Then, adding sodium acetate buffer into it, and the extract was homogenized and filtered by using a fine cloth.…”
Section: Methodsmentioning
confidence: 99%