ArticleJournal of food science and technology2015
Kinetics studies with fruit bromelain (Ananas comosus) in the presence of cysteine and divalent ions.
Article in Journal of food science and technology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 24 citations in OpenAlex.
- Techniques for Estimation of Characteristics and Shelf-Life of Dried Pineapple (Ananas comosus) Slices.Current protocols · 2026Review
- Valorization of Pineapple Peel Waste through Immobilized Crude Bromelain for Enhanced Feed Protein Hydrolysis.ACS omega · 2026Article
- Bromelain Immobilized onto Clay-Carboxymethylcellulose Composites for Improving Nutritive Value of Soybean Meal.ACS applied bio materials · 2024Article
- Heterologous Expression and Catalytic Properties of Codon-Optimized Small-Sized Bromelain from MD2 Pineapple.Molecules (Basel, Switzerland) · 2022Article
- Production of Plant Proteases and New Biotechnological Applications: An Updated Review.ChemistryOpen · 2022Review
- Soluble Expression and Catalytic Properties of Codon-Optimized Recombinant Bromelain from MD2 Pineapple in Escherichia coli.The protein journal · 2021Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
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Abstract
The kinetics of cysteine and divalent ion modulation viz. Ca(2+), Cu(2+), Hg(2+) of fruit bromelain (EC 3.4.22.33) have been investigated in the present study. Kinetic studies revealed that at pH 4.5, cysteine induced V-type activation of bromelain catalyzed gelatin hydrolysis. At pH 3.5, Ca(2+) inhibited the enzyme noncompetitively, whereas, both K-and V-type activations of bromelain were observed in the presence of 0.5 mM Ca(2+) at pH 4.5 and 7.5. Bromelain was inhibited competitively at 0.6 mM Cu(2+) ions at pH 3.5, which changed to an uncompetitive inhibition at pH 4.5 and 7.5. An un-competitive inhibition of bromelain catalyzed gelatin hydrolysis was observed in the presence of 0.6 mM Hg(2+) at pH 3.5 and 4.5. These findings suggest that divalent ions modulation of fruit bromelain is pH dependent.
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