BROMELAIN

Bromelain (EC 3.4.22.32) is a mixture of enzymes found naturally in the juice and stems of the pineapple plant (Ananas comosus). bromelain is considered a proteolytic enzyme, a class of enzymes thought to aid in the digestion of protein. It is also known as Ananase. 

Bromelain extract is a mixture of protein-digesting proteolytic enzymes and several other substances in smaller quantities. The proteolytic enzymes are sulfhydryl proteases; a free sulfhydryl group of a cysteine amino acid side chain is required for function. 

• BROMELAIN IN MEDICAL USE

Bromelain is promoted as a dietary supplement for reducing pain and swelling, especially of the nose and sinuses, gums, and other body parts after surgery or injury. It is also promoted for osteoarthritis, cancer, digestive problems, and muscle soreness. Topical bromelain is promoted for burns and oral treatment for third degree burns.

• BROMELAIN IN  FOOD INDUSTRY

Bromelain is a thiol protease that directly interacts with myofibrillar proteins, hydrolyzes fibrin and connective tissue, degrades proteins into small molecules of peptides and amino acids, breaks muscle filaments and tendons, and makes meat tender and smooth. The use of bromelain to hydrolyze collagen to produce gelatin can thicken and emulsify food, and increase the content of food which is easily digested and absorbed, and has a therapeutic effect. 

• BROMELAIN IN FOOD INDUSTRY

Bromelain is a thiol protease that directly interacts with myofibrillar proteins, hydrolyzes fibrin and connective tissue, degrades proteins into small molecules of peptides and amino acids, breaks muscle filaments and tendons, and makes meat tender and smooth. The use of bromelain to hydrolyze collagen to produce gelatin can thicken and emulsify food, and increase the content of food which is easily digested and absorbed, and has a therapeutic effect. 

• OTHER APPLICATIONS