№ 61-1 (том 2): ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, Апрель, 2025
Научно-образовательные статьи

EXTRACTION OF BROMELAIN FROM PINEAPPLE

PDF
  • Garrybayev Rahman,
  • Berdiyeva Gulshirin,
  • Annamyradova Mahrijemal
Garrybayev Rahman
Oguz han Engineering and technology university of Turkmenistan
Berdiyeva Gulshirin
Oguz han Engineering and technology university of Turkmenistan
Annamyradova Mahrijemal
Oguz han Engineering and technology university of Turkmenistan

Опубликован 24.04.2025

Как цитировать

R. Garrybayev, G. Berdiyeva, & M. Annamyradova. (2025). EXTRACTION OF BROMELAIN FROM PINEAPPLE. ОБРАЗОВАНИЕ И НАУКА В XXI ВЕКЕ, 61-1 (том 2). https://mpcareer-google.ru/index.php/journal/article/view/1604

Аннотация

Bromelain, a proteolytic enzyme found in pineapple (Ananas comosus), has gained significant attention due to its therapeutic and industrial applications. This study aimed to develop an efficient extraction method for bromelain from pineapple stems and fruit cores, which are often discarded as waste. The extraction process involved homogenization, precipitation using ammonium sulfate, and dialysis for purification. The activity of the extracted enzyme was assessed using casein hydrolysis, and protein concentration was determined via the Bradford assay. The results indicated that the highest enzyme yield was obtained at 60% ammonium sulfate saturation, with optimal activity at pH 7.0 and 40°C. The purified bromelain exhibited significant stability under varying temperature and pH conditions, making it suitable for pharmaceutical and food-processing applications. This study provides a cost-effective and sustainable approach to bromelain extraction, utilizing pineapple by-products, thereby contributing to waste reduction and value addition in the agro-industrial sector.

PDF

Библиографические ссылки

  1. Smith, J. R., & Thompson, L. M. (2020). Enzyme extraction techniques: Principles and applications. Academic Press.
  2. Johnson, E. S., Williams, K. A., & Brown, R. D. (2019). Optimization of bromelain purification from pineapple waste using ammonium sulfate precipitation. Journal of Food Science and Technology, 56(8), 3421-3430. https://doi.org/10.1007/s13197-019-03820-8
  3. Davis, P. L., & Harris, M. T. (2018). Stability and activity of bromelain under varying pH and temperature conditions. Enzyme Research, 2018, Article 5432985. https://doi.org/10.1155/2018/5432985
  4. Anderson, G. H., & Wilson, B. C. (2021). Industrial applications of proteolytic enzymes in food processing. Biotechnology Advances, 45, 107642. https://doi.org/10.1016/j.biotechadv.2020.107642