Bromelain

English Name: Bromelain
Other Names: Pineapple enzyme; Ananase; Bromelin
CAS Number: 37189-34-7 or 9001-00-7

Grade: BR
Activity: ≥300 u/mg
Activity Definition: Ultraviolet spectrophotometry: Under assay conditions (37±0.2°C; pH 7.0), the amount of enzyme required to hydrolyze casein and release soluble substances with an absorbance at 275 nm equivalent to that of 1 μg of tyrosine per minute is defined as one activity unit, expressed as u/g.

Moisture: ≤8.0%

Lead: ≤0.50 mg/kg

Arsenic: ≤0.10 mg/kg
Experimental Environmental Conditions: Temperature 26.0°C, Humidity 65.0%
Optimum Operating Temperature: 50–60°C
Inactivation Temperature: 65°C
Suitable pH: 5.0–8.0
Inactivation pH: Below 3.0 and above 9.5
Appearance: White to light yellow powder. It is a biologically active enzyme extracted from the mature fruit of pineapple, refined, purified, concentrated, immobilized, and freeze-dried. It has a slight characteristic pineapple odor. Molecular weight is 33,000, isoelectric point is 9.55.
Use: Biochemical research.
Storage: RT