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Literature summary extracted from
- Preparative purification of bromelain (EC 3.4.22.33) from pineapple fruit by high-speed counter-current chromatography using a reverse-micelle solvent system (2011), Food Chem., 129, 925-932.
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.33 | 34000 | - |
SDS-PAGE | Ananas comosus |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.22.33 | Ananas comosus | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.4.22.33 | high-speed counter-current chromatography coupled with the reverse micelle solvent system consisting of 0.10 g/ml cetyltrimethylammonium bromide (CTAB)/isooctane-hexylalcohol and 0.05 M sodium phosphate buffer is successfully applied to separate bromelain from pineapple fruit | Ananas comosus |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.22.33 | casein + H2O | - |
Ananas comosus | ? | - |
? |  |
Synonyms
| EC Number | Synonyms | Comment | Organism |
|---|---|---|---|
| 3.4.22.33 | Bromelain | - |
Ananas comosus |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.33 | 37 | - |
assay at | Ananas comosus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.4.22.33 | 7 | - |
assay at | Ananas comosus |
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Release 2023.1 (January 2023)
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