Extração e caracterização de uma enzima proteolítica do curauá (Ananas Erectifolius)

Abstract

Ananas erectifolius (curauá) is a fibrous vegetable that can be found in North and Central-west regions of Brazil. It is a bromeliaceae family plant which fisical-chemical characteristics provides great potential in the automobilistic industry as a source of fibers. As commonly described in other bromeliaceae especies, it contains significant levels of bromelain, of high comercial value and wide range of aplications in food, farmaceutical and cosmetics industry. In this paper experimental tests were performed to evaluate the extraction of the proteolytic enzymes of the Ananas erectifolius under different pH and temperature conditions to determine in which ones the enzymatic activity would be the maximum for later purification of the bromelain. The two comercialy available curauá varieties (white and purple) were used in the experiments and the results showed the same optimal pH of 8.5 for the two varieties and different temperatures of 30°C for the white variety and 10, 20 and 35°C for the purple one.