Detailed Bromelain Description:
Introduction: Bromelain is generally extracted from the stems of pineapples. The broad substrate specificity of Bromalin enables the enzyme to easily and efficiently hydrolyzed most soluble proteins. Proteins from hemoglobin, gelatin, soybean, fish and others are hydrolyzed to lower molecular weight peptides and amino acids which are soluble in trichloroacetic acid. Specifications: Appearance: powder ; Color: off-white to light yellow with specific smell and taste ; Odor: with light pineapple smell ; Optimum temperature: 50-60oC ; Solubility: soluble in water, not soluble in ethylacohol and organic solvents ; Loss on drying: less than 5% ; Ash: less than 5% ; Inactivation temperature: 65oC ; Inactivation pH: below 3.0 and above 9.5 ; Optimum pH: 5.0-8.0 ; Activity: 600gdu/g (for food); 1,200gdu/g (for feed); 1,900gdu/g and 2,400gdu/g
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