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Literature summary extracted from

  • Corzo, C.; Waliszewski, K.; Welti-Chanes, J.
    Pineapple fruit bromelain affinity to different protein substrates (2012), Food Chem., 133, 631-635.
    View publication on PubMed

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.33 Ananas comosus O23791
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.22.33 fruit
-
 Ananas comosus
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.4.22.33 Azoalbumin + H2O
-
 Ananas comosus ?
-
 ?
3.4.22.33 azocasein + H2O
-
 Ananas comosus ?
-
 ?
3.4.22.33 casein + H2O
-
 Ananas comosus ?
-
 ?
3.4.22.33 Hemoglobin + H2O
-
 Ananas comosus ?
-
 ?
3.4.22.33 sodium caseinate + H2O
-
 Ananas comosus ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.4.22.33 37
-
 optimum temperature for hemoglobin Ananas comosus
3.4.22.33 55
-
 optimum temperature for azoalbumin and azocasein Ananas comosus
3.4.22.33 59
-
 optimum temperature for casein and sodium caseinate Ananas comosus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.4.22.33 2.9
-
 optimum activity at pH 2.9 for hemoglobin Ananas comosus
3.4.22.33 6.5
-
 optimum activity at pH 7.5 for azocasein and sodium caseinate Ananas comosus
3.4.22.33 7.5
-
 optimum activity at pH 7.5 for azoalbumin Ananas comosus
3.4.22.33 7.7
-
 optimum activity at pH 7.7 for casein Ananas comosus