Determination of optimal condition to obtain the bromelain from pineapple plants produced by micropropagation

Abstract

This study aimed to obtain the condition of maximum bromalein activity in different parts of pineapple plants produced in vitro, by micropropagation. The sStems and leaves of Pérola and Imperial cultivar plants were evaluated after three and eight months of in vitro cultivation in Murashige and Skoog medium without growth phytoregulator, macerated in potassium phosphate buffer at different pH values (5.7, 6.7 and 7.7). Total protein and proteolytic activity were determined in the samples after three- and eight-month cultivation periods. For both the cultivars, the best results were obtained at pH 5.7 in extraction media. Pérola cultivar, showed higher bromelain activity in the leaves cultivated in vitro for three months (0.0194U/mL) while in the Imperial cultivar, it was higher in the stem after eight months (0.0179 U/mL). Imperial cultivar showed higher bromelain activity than the Pérola's

Combination of Computational Techniques to Obtain High-Quality Gelatin-Base Gels from Chicken Feet

“…A 2 2 experimental design was adopted wherein the collagen powder and sugar contents were used as factors that highly influenced the sensorial responses of consumer to each attribute (colour, aroma, flavour, texture, and general aspect), as showed in Table 1 [22,[33][34][35][36]. The gelatines were prepared to a volume of 700 mL, in grape flavour.…”

“…Models were tested for the following attributes as responses: colour, flavour, aroma, and texture with sugar content and collagen mass as factors. Optimisation was performed using the RSM in Software Statistica 10.0 for Windows ® , São Paulo, Brazil, based on the concept proposed by [22,[34][35][36][37]. The extracted material was transferred to Petri dishes and placed in a vacuum oven at 55 • C for 12 h. The dried material was then ground to obtain a powder and characterised according to the standards provided by the Association of Official Analytical Chemists (AOAC) [38].…”

Bromelain Separation and Purification Processes From Pineapple Extract

“…Considering the increase of biotechnology, novel purification technologies are demanded to improve the overall enzyme yields and reduce the number of steps involved in the production of a specific one (Wu et al, 2017), as well as produce highly active biocatalysts (Amid et al, 2011). Thus, the study of both purification and alternative extraction methods is of great interest, aiming to obtain more economically feasible processes (Leite et al, 2012).…”

Activity of Bromelain with Cationic Surfactants and the Correlation with the Change of 1H NMR Signals

“…Today, bromelain has attracted attention from a wide array of industries, such as the cosmetic, food, textile, brewing, dairy, and pharmaceutical industries, owing to its strong proteolytic activity, and high commercial value (Arshad et al, 2014; Manzoor et al, 2016; Rathnavelu et al, 2016). Consequently, the studies on bromelain have focused on (i) its extraction and purification (Leite et al, 2012) and (ii) its stability, conformation, and activity (Arshad et al, 2014; Novaes et al, 2016; Rathnavelu et al, 2016).…”