Bromelains
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Caracterização e purificação da enzima bromelina em sistema de duas fases aquosas PEG/Fosfato / Bromelain enzyme caracterization and purification using two aqueous phases system PEG/Phosphate
The bromelains are proteases from vegetable origin, obtained from several species of Bromeliaceae family, which are found in pineapple s stem and fruit. The bromelains uses are based on its proteolytic activity on food industries and mostly at Brazilian pharmaceutical industry. The bromelains has been documented by its therapeutic effects at all inflammatory
Publicado em: 2007
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2. Purificação e caracterização de bromelina a partir do extrato bruto de Ananas comosus por adsorção em leito expandido / Purification and characterization of bromelain, from crude extract of Ananas comosus, using expanded bed adsorption
Bromelain are extracted from Ananas comosus infrutescence, and are used in food industry, as a meat softener, and pharmaceutical industry, as well. Bromelain are presented in the early stages of fruit development, however, their levels increase quickly, remaining high until the maturation. Expanded Bed Adsorption (EBA) is a chromatography technique for separ
Publicado em: 2007
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3. AvaliaÃÃo da toxicidade tecidual de Melxi e bromelina por via oral em ratos
ÂCrude bromelain, an aqueous extract from pineapples, has been sold in health food stores as a nutritional supplement for âdigestive aidâ. It contains a mixture of different proteins, carbohydrates and other components. Cystein proteinases in crude bromelain are called bromelains, they are stem bromelain (EC 3.4.22.32), comosain, ananain (EC 3.4.22.31)
Publicado em: 2005
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4. Effect of temperature and of activators on the extraction process of bromelain / Efeito da temperatura e de ativadores no processo de extração da bromelina
Studies were made on the extraction process of bromelain obtained from the stem of pineapple plant Ananas comosus (L.) Merr. variety Cayenne, with the purpose to evaluate the effect of temperature of the filtration extract, addition of activators and of precipitants agents upon the stability of the proteolytic activity and upon the material balance. The filt
Publicado em: 1992