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Bromelain, 10 g

~1200 GDU/g, for biochemistry
Examples of effect: Lead to damage to heath, cause irritation to eyes, skin or respiratory organs. Are fatal in larger quantities. Safety: As previously stated, in the event of skin irritation or contact with eyes, rinse with water or a suitable medium.
Examples of effect: Have an allergenic effect, carcinogenic, mutagenic, toxic to reproduction and cause developmental toxicity (reprotoxic) or damage to organs Safety: You must be well-informed before starting work with these substances; wear protective clothing and gloves, eye protection and mask or breathing protection.
Danger
H315-H319-H334-H335
i causes skin irritation, causes serious eye irritation, may cause allergy or asthma symptoms or breathing difficulties if inhaled, may cause respiratory irritation
P280 P302+P352 P304+P340 P305+P351+P338 P342+P311
i wear protective gloves/eye protection, IF ON SKIN: Wash with plenty of soap and water, IF INHALED: Remove person to fresh air and keep comfortable for breathing, IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing, if experiencing respiratory symptoms: Call a POISON CENTER/doctor
Pack Qty.
Pack.
Bromelin
Melting point (mp) 60 °C
Storage temp. +4 °C
WGK 3
CAS No. [9001-00-7]
EG-Nr. 232-572-4

Made from stems of young pineapple (Bromeliaceae).
Applications: pH working range: 4.0-8.0. pH optimum: 5-6. Stabile at pH 3.0-6.5. Temperature optimum: 50-65 °C. Inhibitors: Hg++, Ag++, Cu++, antitrypsin, estatin, iodacetate, TLCK, TPCK, and temperatures of over 70 °C. Stock solution: 10 mg/ml in H2O. Unsoluble in organic solvents (acetone, ethanol, methanol etc.). Working concentration: substrate dependent.

Highly active thiol proteinase (non-specific cystein protease), glycoprotein. Enzyme from Bromeli ...
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€20.50/Pack Qty. 

excl. VAT. | 10 g per Pack Qty.

Art. No. 5950.1

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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.



Bromelain
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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)


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Type analysis

Appearancecream-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 %  

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