Technical Data Sheet
Bromelain, 100 g
Storage temp. +4 °C
WGK 3
CAS No. 9001-00-7
EG-Nr. 232-572-4
Stock solution: 10 mg/ml in H2O. Unsoluble in organic solvents (acetone, ethanol, methanol etc.)
Bromelain is activated by cystein, bisufite salts, NaCN, Na2S, H2S and benzoate. The definite pH optimum depends on substrate and reaction parameters. pH stability of bromelain increases drastically after binding to the substrate.
€120.95/Pack Qty.
excl. VAT. | 100 g per Pack Qty.
Art. No. 5950.2
Product details
Bromelain ~1200 GDU/g, for biochemistry
Highly active thiol proteinase (non-specific cystein protease), glycoprotein. Enzyme from Bromeliaceae, used in biochemistry and for meat tenderising. Preferable digestion at lysin, alanin, tyrosin and glycin. Degrades hemoglobin, gluten, collagen, globulin, casein and gelatin at pH 4-9. Cream-coloured, hygroscopic powder.
Bromelain is activated by cystein, bisufite salts, NaCN, Na2S, H2S and benzoate. The definite pH optimum depends on substrate and reaction parameters. pH stability of bromelain increases drastically after binding to the substrate.
One GDU (gelatin digestion unit) will hydrolyse 1.0 mg of amino nitrogen from gelatin in 20 minutes at pH 4.5 at 45 °C. One bromelain tyrosine unit (BTU) corresponds to 1.1 GDU. 1200 GDU/g correspond to approx. 2.4 FIP-units/mg.
Working concentration: substrate dependent.
pH working range: 4.0-8.0, pH optimum: 5-6, stabile at pH 3.0-6.5
Temperature optimum: 50-65 °C
Inhibitors: Hg2+, Ag+, Cu2+, antitrypsin, estatin, iodacetate, TLCK, TPCK, and temperatures of over 70 °C
- Subtotal: 0.00
| Art. No. | Pack Qty. | Pack. | Price | Quantity | |
|---|---|---|---|---|---|
| 5950.1 | 10 g | plastic |
€26.80 |
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| 5950.2 | 100 g | plastic |
€120.95 |
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No longer available
Delivery date currently unknown
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- Subtotal: 0.00
Downloads / MSDS
General information
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
For reference substances
- HPLC-chromatogram, TLC-chromatogram and GC-chromatogram respectively
- Reference substances
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
Certificates of Analysis
Type analysis
| Appearance | cream-coloured, hygroscopic powder |
| Activity | ~1200 GDU/g (~2,4 FIP-units/mg) |
| pH value (1 % in H2O) | 3,0-5,0 |
| Ash | <5 % |
| Loss on drying | <5 % |