Bromelain from pineapple stem in alcoholic-acidic buffers for wine application

Food Chemistry

Volumn 124, Issue 4, 2011, Pages 1349-1353

  Benucci, Ilaria ^a   Liburdi, Katia ^a   Garzillo, Anna Maria Vittoria ^a   Esti, Marco ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Model wine buffer; Pineapple stem bromelain; Proteolytic activity

Indexed keywords

ACIDIC BUFFERS; BIOTECHNOLOGICAL APPLICATIONS; BROMELAIN; INHIBITING EFFECT; PH VALUE; PROTEASE ACTIVITIES; PROTEOLYTIC ACTIVITIES; SYNTHETIC PEPTIDE SUBSTRATE; SYNTHETIC SUBSTRATES; TARTARIC ACIDS; WHITE WINES; WIDE PH RANGE;

AMINO ACIDS; ETHANOL; HYDROLASES; OPTIMIZATION; PH;

WINE;

ALCOHOL; BROMELAIN; BUFFER; EDETIC ACID; TARTARIC ACID;

ARTICLE; CHEMICAL REACTION KINETICS; ENZYME ACTIVITY; ENZYME SPECIFICITY; NONHUMAN; PH MEASUREMENT; PINEAPPLE; PLANT STEM; PROCESS OPTIMIZATION; PROTEIN DEGRADATION; WINE; WINE INDUSTRY;

ANANAS COMOSUS;

EID: 77957021344     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.087     Document Type: Article

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