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https://hdl.handle.net/1822/56412| Título: | Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation |
| Autor(es): | Campos, Débora A. Coscueta, Ezequiel R. Valetti, Nadia Woitovich Pastrana-Castro, Lorenzo M. Teixeira, J. A. Picó, Guillermo A. Pintado, Maria Manuela |
| Palavras-chave: | Protein complex Natural crude juices Carrageenan Bromelain |
| Data: | 2019 |
| Editora: | Elsevier |
| Revista: | Food Hydrocolloids |
| Citação: | Campos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria Manuela, Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation. Food Hydrocolloids, 87, 792-804, 2019 |
| Resumo(s): | A simple method for bromelain extraction from industrial pineapple residues (stems and peels) was developed and optimized through factorial experimental design. The developed methodology, based on precipitation with carrageenan, represents an alternative to the use of organic solvents and inorganic salts (common industrial precipitation) and allows achieving extracts with high bromelain purity. High recovery yield 8090% - of active bromelain was obtained for both crude juices (stems and peels) making possible to obtain ca. 0.3g of bromelain from 100g of pineapple byproducts using a low polysaccharide concentration (0.20.3% w/v). |
| Tipo: | Artigo |
| Descrição: | Supplementary data related to this article can be found at https:// doi.org/10.1016/j.foodhyd.2018.09.009. |
| URI: | https://hdl.handle.net/1822/56412 |
| DOI: | 10.1016/j.foodhyd.2018.09.009 |
| ISSN: | 0268-005X |
| Versão da editora: | http://www.elsevier.com/locate/issn/0268005X |
| Arbitragem científica: | yes |
| Acesso: | Acesso aberto |
| Aparece nas coleções: |
Ficheiros deste registo:
| Ficheiro | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| document_48953_1.pdf | 3,68 MB | Adobe PDF | Ver/Abrir |
