The Effect of pH on the Protease Activity in Pineapple Powder Derived from Freeze-Drying
Keywords:
Bromelain, Enzyme, Freeze Dry, Pineapple, ProteaseAbstract
Pineapple contains a protease enzyme called bromelain, which has a wide range of applications in the food, cosmetic and pharmaceutical industries. The activity and the stability of protease are influenced by various factors, including pH. This research investigated the effect of pH on the physical properties and the protease activity of pineapple powder derived from freeze-drying. The production of pineapple powder was carried out using a solution of Normal Saline Solution (NSS) and buffer solution. A comparative analysis was conducted to evaluate the physical properties of pineapple powder, including water activity (aw), moisture content, enzyme activity, and stability over a period of 120 days. The results showed that 40 mM sodium phosphate buffer was capable of effectively adjusting the pH of pineapple juice from weakly acidic to neutral or weakly basic. The pineapple powder produced from the NSS had a high aw value of 0.57 and had a high moisture content value of 11%. The protease activity in the pineapple powder produced from the NSS deteriorated rapidly, with a residual enzyme activity of only 36.65% at day 120. The pineapple powder produced from buffer solutions at pH 6.5, 7.0, and 7.5 had aw values of 0.4, 0.3, and 0.3, respectively, and moisture content of 8%. The pineapple powder produced from all buffer solutions had lower aw and moisture content than that produced from the NSS, resulting in better stability of protease enzyme activity for 120 days. At the end of the experiment, the residual enzyme activity was over 80%
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