Estudo da Estabilidade da Enzima Bromelina Extraída do Curauá roxo (Ananas erectifolius)
Abstract
O presente trabalho teve como objetivo avaliar a atividade da enzima bromelina extraída das folhas do curauá Ananas erectifolius, cultivar roxa, e estudar a estabilidade dessa enzima largamente utilizada nas indústrias farmacêuticas e de alimentos. A atividade proteolítica foi medida para cada um dos ensaios pelo método do Biureto, determinando-se a temperatura e pH ótimos de sua utilização. O estudo da estabilidade foi realizado variando o pH na faixa de 4 a 8 e temperaturas de 10°C e 25°C, de acordo com o tempo. Os resultados demonstraram que a bromelina apresentou melhor estabilidade nas condições de pH 8 a 10°C até o período de 48 horas.
Palavras-chave: curauá; bromelina; estabilidade
This study aimed to evaluate the activity of the enzyme bromelain extracted from the leaves of curauá Ananas erectifolius purple variety, and to study the stability of this enzyme widely used in the pharmaceutical and food industries. The proteolytic activity was measured for each of the tests by the Biuret method, determining the optimum temperature and pH for its use. The stability study was conducted by varying the pH in the range 4 to 8 and temperatures of 10°C and 25°C, according to the time. Results showed that bromelain showed better stability under the conditions of pH 8 at 10°C up to 48 hours of incubation.
Key-words: curaua; bromelain; Stability
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