The Use of Bromelain Enzyme Extracted From Pineapple Crown as Anti-Browning in Apple Juice and Anti-Bacterial
Shahm Abrahim Mohamad1,
Ziad Tariq Sedrah2
Abstract:Lyophilized bromelain enzyme was obtained from the Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad. Some properties of the enzyme were determined, the optimum temperature and pH for activity and stability, as it used a range of graduated temperatures from 25 °C to 85 °C, as well as a range of pH degrees from 4 to 9. The results showed that the best pH for activity was 7, as it reached the enzymatic activity was 42.3 units/ml, and the best pH range for stability… Show more
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