EXTRACTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF BROMELAIN ENZYME FROM PINEAPPLE (ANANAS COMOSUS)

Pineapples as a fruit have effective juice and a vibrant tropical flavour that balances the tastes of sweet and tart. Bromelain is a multiple mixture of substances that can be extracted from the stem and core fruit of the pineapple. Acetone fractional precipitation of bromelain from pineapple peel its characterization after the recovery process was studied completely. The natural source Pineapples have been initially screened and used to produce Bromelain, a protease enzyme. Extract of bromelain was homogenized by processing pineapple’s peel and pulp using pre-cooled buffer at specific pH for screening process. Acetone fractional precipitation studies were performed under refrigerating condition. Bromelain was characterized before and after precipitation to determine its optimal pH, temperature and buffer. Results showed that bromelain was precipitated successfully in the 65% acetone fraction and yielded over than 85-90 % of enzyme recovery. Bromelain enzyme was finally characterized with molecular weight of 66kilodaltons. These results showed that bromelain recovery with acetone fractional precipitation is a viable and easier process, in which results in a good quality enzyme for industrial applications.