Bromelain Lab Report Results

Based on the experiment, it shows that the bromelain is started stable at 25% of enzyme concentration to 100% of enzyme concentration, pH 4 to 11, and the temperature range from 4oC to 37oC. For the concentration, it could happen because the presence of bromelain could break down the gelatin which makes the not solidified formation of the solution. In the temperature test, the lowest temperature makes the bromelain become optimum temperature which is regarded favorable for the digestive process, and on the pH level test was determine that bromelain were effectively worked in acidic, neutral, and alkalinity condition. But the bromelain was inactive when the concentration of the bromelain is fewer than the water, which will make the bromelain cannot effectively to hydrolyze the gelatin. Moreover, if we heated the bromelain in high temperature, it makes the bromelain denature which make the bromelain could not break down the protein. …show more content…
The optimum temperature is range from 45-65°C is regarded favorable for the digestive process with 62°C as the optimum point and its activity is decreased at 70°C or higher [2]. Since our result for temperature test, in 4oC and room temperature the bromelain still active to hydrolyze the gelatin and it has same different result in pH test, where the concentration at pH 11 the bromelain still be active. This problem could happen since the bromelain that we use from the pineapple juice was not really pure. It caused when we blending the pineapple it would reduce the fibers which also reduce the number of an enzyme (bromelain) in the pineapple juice. So, to make the accurate test to know the bromelain activity in different factors we can use the pure bromelain which not extracted from any