Extraction and Formulation of Bromelain from Ananas By-Products

Abstract

The proteolysis activity in different parts of bananas fruit was examined using modified Anson test. The highest proteolysis activity was found in the bud and this was used for the extraction of bromelain. The extraction was done in 80% v/v alcohol and then lyophilized within duration of 3 hours. We obtained the bromelain powder with the moisture of 10% and the proteolysis activity of 72.48 U/g. Pineapple bromelain showed optimal temperature (55°C), optimal pH (6.5) and low thermostability.