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Product Overview
Bromelain, also known as pineapple enzyme, is a thiol protease extracted from pineapple juice, peel, and other parts. It is a light yellow amorphous powder with a slight characteristic odor and a molecular weight of 33,000. It is most effective at a pH of 6-8 for casein, hemoglobin, and BAEE, and at pH 5.0 for gelatin. Enzyme activity is inhibited by heavy metals. Bromelain is slightly soluble in water, but insoluble in ethanol, acetone, chloroform, and ether. It preferentially hydrolyzes peptide bonds at the carboxyl side of basic amino acids (such as arginine) or aromatic amino acids (such as phenylalanine, tyrosine), selectively hydrolyzing fibrin and breaking down muscle fibers, with minimal effect on fibrinogen. It is used in beer clarification, as a digestive aid, and for its anti-inflammatory and anti-edema properties.
Bromelain is a white to light brown amorphous powder, soluble in water (producing a colorless to pale yellow solution, sometimes with a milky appearance), and insoluble in ethanol, chloroform, and ether. It is classified as a glycoprotein, primarily functioning by hydrolyzing polypeptides into low molecular weight peptides, and it also hydrolyzes amide bonds and esters.
Pharmacopeia standards specify that the main active component, derived from pineapple peel, stem, and core, must have a potency of at least 800 units per mg based on dry weight.
Bromelain Production Process
Fresh, clean pineapple peels, cores, and other by-products with a juice yield of over 45% are used. The material is pressed, and the juice is filtered to remove pulp. The filtrate is treated with 0.025-0.05% benzoic acid and 5% kaolin for adsorption. The kaolin adsorbate is then adjusted to pH 6.7-7.0 using a saturated sodium carbonate solution, followed by the addition of 5% sodium chloride. After stirring, the mixture is filtered under pressure. The filtrate is adjusted to pH 4.8-5.1 with hydrochloric acid, ammonium sulfate is added, and the solution is allowed to stand and precipitate. The precipitate is then vacuum dried to obtain bromelain. The yield based on the pineapple by-products is 0.054-0.103%.
Bromelain is produced from the fruit and stems of pineapples (*Ananas comosus* and *A. bracteatus*), primarily using the peel, through a process of extraction, salting out (or precipitation with acetone or ethanol), separation, and drying.
Bromelain Applications
I. Bromelain in the Food Processing Industry
- Baked Goods: Adding bromelain to dough degrades gluten, softening the dough and making it easier to process. It also improves the texture and quality of biscuits and bread.
- Cheese: Used in the coagulation of casein.
- Meat Tenderizing: Bromelain hydrolyzes large protein molecules in meat into smaller, easily absorbed amino acids and proteins, making it widely applicable in meat processing.
- Other Food Processing Applications: Bromelain has been used to increase the PDI and NSI values of soybean meal and soy flour, producing soluble protein products and soy-based breakfast cereals, snacks, and beverages. It is also used in the production of dehydrated legumes, baby food, margarine, apple juice clarification, candy manufacturing, creating digestible food for patients, and enhancing the flavor of everyday foods.
II. Bromelain in the Pharmaceutical and Health Supplement Industries
Briefly mentioned.
III. Bromelain in the Beauty and Cosmetics Industry
Bromelain is known for its skin-softening, whitening, and blemish-removal properties.
Basic Mechanism: Bromelain acts on the aged keratin layer of the skin, promoting its degradation, removal, and enhancing skin metabolism, which reduces the darkening of the skin caused by sun exposure, resulting in a bright and smooth complexion.
IV. Bromelain in Animal Feed
Adding bromelain to feed formulas or directly mixing it into feed can significantly improve protein utilization and conversion rates, allowing for a broader range of protein sources, thereby reducing feed costs.
Bromelain Packaging and Storage
Storage Conditions: This product should be sealed, protected from light, stored in a cool, dry, and well-ventilated place.
Packaging: Bulk 25kg per cardboard drum, samples 1kg per aluminum foil bag, or customized packaging according to customer requirements.
Transportation: Delivered by express or logistics; domestic express delivery within three days, logistics within five days. Prices generally include domestic shipping costs.
Shelf Life: Two years.
Plant Source—Pineapple
Pineapple (*Ananas comosus* (L.) Merr.) is a terrestrial herbaceous plant from the Bromeliaceae family with a short stem. It has numerous leaves arranged in a rosette pattern, sword-shaped, with smaller, often red leaves at the top of the inflorescence. The petals are long and elliptical, pointed at the tip, purple-red at the top, and white at the base. It flowers from summer to winter. According to the *Taiwan Prefecture Gazetteer*: “The fruit grows within the leaf clusters, resembling jackfruit in appearance but yellow in color, sweet and sour in taste, and named ‘pineapple’ due to the green leaves at its tip resembling a phoenix tail.”
Pineapple is native to the tropical regions of South America and spread throughout Europe in the early 18th century. It has been cultivated in China for over 300 years. Pineapple prefers sunny, drought-resistant, high-temperature, and humid environments, thriving in cool, ventilated conditions during summer. It can be propagated by seeds, asexual reproduction, or division.
Pineapple is delicious and rich in vitamins. Besides being used for canned food, it can be cooked as a dish, and its juice can be processed into sugar, wine, or vinegar. The residue can be used as fertilizer or livestock feed. The leaves are strong and durable, known to farmers as "pineapple hemp," and were historically used to weave fabric that is cool and long-lasting, as well as a material for tying and paper making.
