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- Platform design for extraction and isolation of Bromelain: complex formation and precipitation with carrageenanPublication . Campos, Débora A.; Valetti, Nadia Woitovich; Oliveira, Ana; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Pintado, Maria Manuela; Picó, GuillermoThe main objective of this work was to investigate for the first time the molecular mechanism of com-plex formation between bromelain (a positively charged enzyme) and carrageenan (a natural strongpolyelectrolyte, negatively charged) using spectroscopy techniques and thermodynamic approaches. TheBromelain-Carrageenan complex showed a maximal non-solubility at pH around 5.1. The solubility wasdependent on pH and ionic strength of the medium. To re-dissolve the formed complex, the pH waschanged and 500 mM of NaCl was added to the initial solution, proving the columbic mechanism forthe formation of non-soluble complex. The formation of the carrageenan-bromelain complex increasedin 8◦C the enzyme thermal stability, while its biological activity was not modified. The amount of totalenzyme recovered in solution after precipitation with around 0.08% w/v of carrageenan was 85–90%.
- Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formationPublication . Campos, Débora A.; Coscueta, Ezequiel R.; Valetti, Nadia Woitovich; Pastrana-Castro, Lorenzo M.; Teixeira, José A.; Picó, Guillermo A.; Pintado, Maria ManuelaA simple method for bromelain extraction from industrial pineapple residues (stems and peels) was developed and optimized through factorial experimental design. The developed methodology, based on precipitation with carrageenan, represents an alternative to the use of organic solvents and inorganic salts (common industrial precipitation) and allows achieving extracts with high bromelain purity. High recovery yield – 80–90% - of active bromelain was obtained for both crude juices (stems and peels) making possible to obtain ca. 0.3 g of bromelain from 100 g of pineapple byproducts using a low polysaccharide concentration (0.2–0.3% w/v).