2.2.1. Extraction of bromelain from pineapple core
To obtain enzyme extract pineappl e core was crushed with
buffer containing 1% PVP inblender.The core tobuffer ratio was
maintained as 1:1 w/v.After filtrationwith cheese cloth extract
was centrifuged at10,000 g for 20 min incentrifuge (REMIcompu-
fuge PR24, REMI Instruments , Vasai,India)toget clear extract.The
extract was stored at5–8 C until use.Tocheck the effect ofbuffer
on bromelain extraction,fivedifferent buffers were used.The com-
binations of salts used inthe preparation ofbuffers were (a)potas-
sium phosphate buffer (P.P: potassium phosphate monobasic and
dibasic), (b)sodium–potassium phosphate buffer (S.P.P:sodium
phosphate dibasic and potassium phosphate monobasic),(c)
sodium phosphate buffer (S.P: sodium phosphate monobasi c and
dibasic), (d)potassium-h ydroxide buffer (P.H:potassium phos-
phate dibasic and sodium hydroxide),(e)citrate–phosphate buffer
(C.P: citric acid monohyd rate and sodium phosphate monobasi c).
To check the effect ofmaturity offruit 0.01 MSodium phosphat e
buffer (pH 6.5)with 1%PVP was used.
2.2.1. Extraction of bromelain from pineapple core
To obtain enzyme extract pineappl e core was crushed with
buffer containing 1% PVP inblender.The core tobuffer ratio was
maintained as 1:1 w/v.After filtrationwith cheese cloth extract
was centrifuged at10,000 g for 20 min incentrifuge (REMIcompu-
fuge PR24, REMI Instruments , Vasai,India)toget clear extract.The
extract was stored at5–8 C until use.Tocheck the effect ofbuffer
on bromelain extraction,fivedifferent buffers were used.The com-
binations of salts used inthe preparation ofbuffers were (a)potas-
sium phosphate buffer (P.P: potassium phosphate monobasic and
dibasic), (b)sodium–potassium phosphate buffer (S.P.P:sodium
phosphate dibasic and potassium phosphate monobasic),(c)
sodium phosphate buffer (S.P: sodium phosphate monobasi c and
dibasic), (d)potassium-h ydroxide buffer (P.H:potassium phos-
phate dibasic and sodium hydroxide),(e)citrate–phosphate buffer
(C.P: citric acid monohyd rate and sodium phosphate monobasi c).
To check the effect ofmaturity offruit 0.01 MSodium phosphat e
buffer (pH 6.5)with 1%PVP was used.
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