Any feedback?
Literature summary extracted from
- Study on the stability of fruit bromelain (2012), Adv. Mater. Res., 421, 19-22.
No PubMed abstract available
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.22.33 | Cu2+ | reduces activity | Ananas comosus |  |
| 3.4.22.33 | Fe3+ | reduces activity | Ananas comosus | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.33 | Ananas comosus | - |
- |
- |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.22.33 | Bromelain | - |
Ananas comosus |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.33 | 50 | 60 | most suitable hydrolysate temperature of casein acids for bromelain is 50-60°C | Ananas comosus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.33 | 60 | - |
inactivation increases if temperature exceeds 60°C | Ananas comosus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
