Bromelain

Added:2018/4/13 14:45:42 Views:457 Source: Sciphar Group

Sciphar Product

Bromelain

Bromelain

Biological Enzyme

  • Brands:森弗|Sciphar
  • Product name: Bromelain
    English Synonyms: STEM BROMELAIN;3.4.22.32;BROMELAIN;BROMELAIN PINEAPPLE;BROMELIN;EC 3.4.22.1;EC 3.4.22.32;EC 3.4.22.4
    CAS Number: 9001-00-7
    EINECS number: 253-387-5
    Specifications: 1000GDU/g-3000GDU/g
    Physical properties: White to light tan amorphous powder. Soluble in water, aqueous solution is colorless to pale yellow, sometimes milky white, insoluble in ethanol, chloroform and ether. Is a glycoprotein.
    The main principle of action: hydrolysis of peptides into low molecular weight peptides. There is also the role of hydrolysis of amide bonds and esters.
    Molecular weight: about 33000,
    Isoelectric point pH: 9.35
    Optimum pH: 6-8
    Optimum temperature: 55°C.
    Production method: The production method is obtained by extracting, salting out (or acetone, ethanol precipitation) the fruits and stems of pineapples (Ananas comoslgs and A.bracteatus) mainly using their outer skin, and then separating and drying them.
    Action conditions:
    Optimal temperature: 53±1°C
    Deactivation temperature: ≥65°C
    The best PH value: 5.0 to 8.0
    Inactivated PH: less than 3.0 and large with 9.5
    Recommended dosage: 0.05 to 0.1% protein
    Temperature range: 50~60°C
    Function PH value: 6.0~9.0
    package:
    1) Aluminum foil bag, net weight 1 kg/bag, 20 kg/carton.
    2) cardboard drum, lined with transparent plastic bags, net weight 25 kg / barrel.
    Storage and storage period:
    Recommended storage in a cool and dry place, relative humidity below 60%, temperature below 25 °C; shelf life of 12 months, 5 ~ 15 °C cool, low temperature, dry environment for 24 months. It is best to keep away from odorous substances.
Enzymes for fruits and vegetables

Enzymes for fruits and vegetables

Brands:森弗|Sciphar

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