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The Control of bromelain stability in pineapple juice during storage

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The objectives of this research were to maintain the stability of bromelain in the pineapple juice during storage and to investigate the bromelain activity by adding various red grape juice compositions to the pineapple juice. The pineapple juice was observed under several treatments including the addition of red grape juice (0 %, 5 %, and 10 %) and the heating temperatures (30 ?C, 50 ?C, and 70 ?C). Moreover, the bromelain stability was observed every 24 hours in 28 days and stored at 5 ?C and 25?C. The methods used in this research were protein content analysis and enzymaticrnactivity analysis. The decrease of the bromelain stability during storage was analyzed using exponential regression analysis. This research came up with the result that the addition of red grape juice could not maintain the bromelain stability against heating temperature and during storage. The sample treated with 0 % addition of red grape juice, applied at 30 ?C, and stored at 5 ?C had the highest bromelain activity compared to the entire samples. It can be said that the polyphenol from the red grape juice showed a more inhibition characteristic towards the bromelain activity instead of maintaining its stability.rnKeywords: Bromelain, Polyphenol, Enzyme Activity, Stability, Storage

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Availability

B01486

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Available but not for loan - Missing

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Series Title

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Call Number

1486

Publisher

: Swiss German University., 2013

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Language

English

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Classification

NONE

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Subject(s)

FT

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