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| Effects of Different Additives on the Activity and Stability of Bromelain |
| XUE Li-li;SONG Shan-shan;JIANG Xia;ZHU Qiu-jin |
| 1. College of Life Sciences, Guizhou University, Guiyang 550025, China ；
2. Food Science and Engineering Research Center, Guizhou University, Guiyang 550025, China |
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Abstract In order to find out the stability of bromelain in different medium environments, the activity of bromelain stored at
4 ℃ in the presence of VB1, L-cysteine, sodium ascorbate or NaCl at varying concentrations was assayed at regular intervals of
time. In addition, the effects of several salts commonly used to cure meat such as KCl, NaNO2 and NaNO3, Zn2+ and different
types of buffer solutions with different pH values on the activity of the enzyme were explored. VB1, L-cysteine, sodium ascorbate
and NaCl had an activating effect on the activity of bromelain. After 1 d of storage, the activity of 0.1 g/100 mL VB1 group was
increased by 22% when compared to control group (with nothing added), and 0.2 g/100 mL L-cysteine group and 0.005 g/100 mL
sodium ascorbate group exhibited an increase of respectively 60% and 37%. The activity of the enzyme was obviously inhibited
by NaNO2, NaNO3, zinc acetate and ZnCl2. The inhibitory effect of NaNO2 showed a gradually upward trend as the concentration
increased. In the presence of zinc acetate and ZnCl2 under the concentrations studied, the enzyme retained 11% and 1% of its
original activity, respectively at least. However, neither KCl nor NaNO3 had a marked effect on the activity of the enzyme.
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2011, Vol. 25 
