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| | Bromelain Basic information |
| Product Name: | Bromelain | | Synonyms: | ananase;bromelains;CATHEPSIN B1;CATHEPSIN B (LIVER);BroMelain topical;Bromelain Powder 1200gdu/G;Bromelain Joyce;e.c.3.4.4.24 | | CAS: | 9001-00-7 | | MF: | N/A | | MW: | 0 | | EINECS: | 232-572-4 | | Product Categories: | | | Mol File: | Mol File | ![Bromelain Structure]() |
| | Bromelain Chemical Properties |
| | Bromelain Usage And Synthesis |
| Description | Bromelains (Ananase) is a mixture of proteolyticenzymes obtained from the pineapple plant. It isproposed for use in the treatment of soft-tissue inflammationand edema associated with traumatic injury, localized inflammation,and postoperative tissue reactions.
 | | Chemical Properties | White to light brownish yellow amorphous powder.
Soluble in water,insoluble in ethanol, chloroform and ether. | | Uses | Bromelain is used as a natural anti-inflammatory for conditions such as arthritis. | | Definition | ChEBI: Bromelain is a milk-clotting proteolytic enzyme. It is precipitated from pineapple juice with acetone or ammonium sulfide. Protein-digesting and milk-clotting enzymes found in PINEAPPLE fruit juice and stem tissue. Enzymes from the two sources are distinguished as fruit bromelain and stem bromelain. This enzyme was formerly listed as EC 3.4.22.4. | | Uses | Bromelain has been found to be used to tenderize meat, chill-proof beer, and produce protein hydrolysates. | | Preparation | Bromelain is prepared from the juice of cooled pineapple through ultrafiltration, centrifugation, and lyophilization, which results in the production of a yellow powder. This process can succeed in a wide range of pH values. | | Application | Baking Industry: In the baking industry, bromelain is used for improving dough quality and rise. Gluten is a major component of wheat. As Gluten is insoluble in water, it forms a lattice-like structure. Bromelain removes gluten from wheat, ensuring proper dough formation. Bromelain is also used to produce flour of hypoallergic nature.
Catering:Bromelain helps in the hydrolysis of myofibril proteins in meat, chicken, and oyster. The protease activity of the enzyme bromelain breaks collagen fiber leading to meat tenderization process. The sulfhydryl group of cysteine in the protease is responsible for the proteolytic action of collagen fiber, leading to the process of tenderization that makes the meat more palatable.
Alcohol supply: Bromelain is used for enhancing the stability of the protein and preventing haziness in beer. Bromelain enhances the stability of the white-wine protein. The bromelain isolated from the stem was active at the minimum pH value of wine and showed an increase in the Ka value by 42%, acting as an alcoholic-acid buffer and thereby acting as an excellent protease enzyme in the production and stabilization of wine.
Cosmetic: Bromelain can be used to treat acne and wrinkles, and to reduce swelling, bruising and drying of the skin. Bromelain proteolyses the protein of the upper layer of skin cells, paving a way for the replacement of young cells. The study also reports that the application of bromelain on the skin reduces the bruises caused during cosmetic surgeries. |
| | Bromelain Preparation Products And Raw materials |
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