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Pineapple Stem Bromelain Immobilized on Different Supports: Catalytic Properties in Model Wine

Pineapple Stem Bromelain Immobilized on Different Supports: Catalytic Properties in Model Wine

Benucci Ilaria, Esti Marco, Liburdi Katia, Garzillo Anna Maria Vittoria

Biotechnol Prog. Nov-Dec 2012;28(6):1472-7.

PMID: 23011793

Abstract:

Bromelain from pineapple stem has been covalently immobilized on different supports to select the more efficient biocatalyst that should be applied toward unstable proteins in real white wine. In this preliminary study, catalytic properties of different immobilized bromelain forms were compared under wine-like conditions, against a synthetic substrate (Bz-Phe-Val-Arg-pNA).Covalent immobilization affected protease kinetic properties, even if all immobilized forms presented both a better substrate affinity and higher half-life (with the exception of a few procedures) with respect to the free enzyme. Stem bromelain was successfully immobilized on chitosan beads without glutaraldehyde thus yielding a food-safe and promising biocatalyst for unstable real wine future application.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP37189347	Bromelain from pineapple stem		37189-34-7	Price

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