Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman
Pineapple crowns are an agricultural waste available in large quantity particularly from canned pineapple industry. Alternatives to its efficient utilisation are necessary as the crowns contain high enzyme activity which can be potentially used as a meat tenderiser. Thus, the aims of this study are...
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Institute of Graduate Studies, UiTM
2016
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| Online Access: | http://ir.uitm.edu.my/id/eprint/19421/ http://ir.uitm.edu.my/id/eprint/19421/1/ABS_NADZIRAH%20KAMARUL%20ZAMAN%20TDRA%20VOL%209%20IGS%2016.pdf |
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uitm-19421 |
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eprints |
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uitm-194212018-06-11T06:29:25Z http://ir.uitm.edu.my/id/eprint/19421/ Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman Kamarul Zaman, Nadzirah Malaysia Pineapple crowns are an agricultural waste available in large quantity particularly from canned pineapple industry. Alternatives to its efficient utilisation are necessary as the crowns contain high enzyme activity which can be potentially used as a meat tenderiser. Thus, the aims of this study are to extract and purify bromelain from the pineapple crowns. The purified bromelain was freeze dried to produce bromelain powder which was later applied to tenderise the toughest Brahman part, round. The action of bromelain in tenderising beef was affected by different pHs of beef, immersion temperatures and times, and bromelain solution concentrations. Thus, response surface methodology (RSM) was used to determine the feasible optimum condition for the beef tenderisation by bromelain. The effect of bromelain treatment on the physico-chemical properties of beef and its nutritional quality was determined. The nutritional quality of beef was determined from the proximate extent between the bromelain-treated beef and the reference pattern protein and compared with the untreated beef. SDS-PAGE revealed that bromelain from pineapple crowns is a monomeric with a molecular weight of 30 kDa. The bromelain powder was less pure compared to that of standard bromelain powder… Institute of Graduate Studies, UiTM 2016 Book Section PeerReviewed text en http://ir.uitm.edu.my/id/eprint/19421/1/ABS_NADZIRAH%20KAMARUL%20ZAMAN%20TDRA%20VOL%209%20IGS%2016.pdf Kamarul Zaman, Nadzirah (2016) Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman. In: The Doctoral Research Abstracts. IGS Biannual Publication, 9 (9). Institute of Graduate Studies, UiTM, Shah Alam. |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
Universiti Teknologi MARA |
| building |
UiTM Institutional Repository |
| collection |
Online Access |
| language |
English |
| topic |
Malaysia |
| spellingShingle |
Malaysia Kamarul Zaman, Nadzirah Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman |
| description |
Pineapple crowns are an agricultural waste available in large quantity particularly from canned pineapple industry. Alternatives to its efficient utilisation are necessary as the crowns contain high enzyme activity which can be potentially used as a meat tenderiser. Thus, the aims of this study are to extract and purify bromelain from the pineapple crowns. The purified bromelain was freeze dried to produce bromelain powder which was later applied to tenderise the toughest Brahman part, round. The action of bromelain in tenderising beef was affected by different pHs of beef, immersion temperatures and times, and bromelain solution concentrations. Thus, response surface methodology (RSM) was used to determine the feasible optimum condition for the beef tenderisation by bromelain. The effect of bromelain treatment on the physico-chemical properties of beef and its nutritional quality was determined. The nutritional quality of beef was determined from the proximate extent between the bromelain-treated beef and the reference pattern protein and compared with the untreated beef. SDS-PAGE revealed that bromelain from pineapple crowns is a monomeric with a molecular weight of 30 kDa. The bromelain powder was less pure compared to that of standard bromelain powder… |
| format |
Book Section |
| author |
Kamarul Zaman, Nadzirah |
| author_facet |
Kamarul Zaman, Nadzirah |
| author_sort |
Kamarul Zaman, Nadzirah |
| title |
Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman |
| title_short |
Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman |
| title_full |
Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman |
| title_fullStr |
Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman |
| title_full_unstemmed |
Extraction, purification and characterisation of bromelain from pineapple crowns and its application / Nadzirah Kamarul Zaman |
| title_sort |
extraction, purification and characterisation of bromelain from pineapple crowns and its application / nadzirah kamarul zaman |
| publisher |
Institute of Graduate Studies, UiTM |
| publishDate |
2016 |
| url |
http://ir.uitm.edu.my/id/eprint/19421/ http://ir.uitm.edu.my/id/eprint/19421/1/ABS_NADZIRAH%20KAMARUL%20ZAMAN%20TDRA%20VOL%209%20IGS%2016.pdf |
| first_indexed |
2023-09-18T23:02:32Z |
| last_indexed |
2023-09-18T23:02:32Z |
| _version_ |
1777418268427943936 |