Bromelain
Enzyme Preparations
Nutritional Enhancers
9001-00-7
$7.13 ~ $10.70
Food
Free sample from 100g(NF)
One unit of:25kg/carton
One unit of:25kg/carton
25kg/carton
Product Info
What is Bromelain?
Bromelain is a mixture of protein-digesting enzymes extracted from the pineapple plant, widely utilized in the food industry as a meat tenderizer and commercially as an anti-inflammatory dietary supplement.
How is Bromelain made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, and crush pineapple stems and cores to create a slurry. | Source Material: Use fresh, high-quality pineapple stems and cores (Ananas comosus). Crushing must be thorough to maximize the surface area for efficient enzyme extraction. |
| 2 | Extraction | Mix the pineapple slurry with chilled water and agitate to dissolve the bromelain enzyme. | Temperature Control: Maintain a low temperature (typically 4-10°C) throughout the process to prevent enzyme denaturation and preserve its activity. |
| 3 | Clarification | Remove solid plant fibers and pulp from the liquid extract using centrifugation and/or filtration. | Purity: The goal is to obtain a clear liquid extract (supernatant). Centrifuge speed and filtration pore size are critical to remove insoluble impurities effectively. |
| 4 | Concentration | Increase the enzyme concentration by removing excess water from the clarified extract, often via ultrafiltration. | Process Condition: Ultrafiltration must be conducted at low temperatures to protect the heat-sensitive enzyme. This step significantly reduces the volume for the next purification stage. |
| 5 | Precipitation | Isolate the bromelain enzyme from the concentrated solution by adding a precipitating agent like chilled ethanol or acetone. | Temperature & Ratio: The solvent must be added slowly under very cold conditions (sub-zero °C) to cause the enzyme to precipitate out of the solution without being denatured. |
| 6 | Drying | Collect the precipitated enzyme and dry it into a fine powder, typically using freeze-drying (lyophilization). | Drying Method: Freeze-drying is the preferred method as it best preserves the enzyme's structure and activity. The final moisture content must be below 5% for product stability. |
| 7 | Standardization | Test the enzyme's activity (e.g., GDU/g) and blend different batches or with an excipient (like maltodextrin) to meet the required specification. | Enzyme Activity: The key quality parameter is Gelatin Digesting Units (GDU) per gram. Accurate testing and homogenous blending are crucial for product consistency. |
| 8 | Quality Control & Packaging | Perform final quality checks on the powder and package it in airtight, moisture-proof containers. | Final Checks: Test for microbial limits, heavy metals, and other contaminants. Proper packaging is essential to protect the hygroscopic powder from moisture and degradation. |
Technical Specifications
| CAS Number | 9001-00-7 |
| Solubility | Soluble in water; insoluble in organics |
| Storage Conditions | Store refrigerated (2–8 °C), away from moisture and light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Meat tenderizer
digestive aid
anti-inflammatory
topical debridement (burn wounds)
Mechanism of action:
| Parameter | Bromelain |
|---|---|
| Functional Category | Enzyme (Protease); Tenderizing Agent; Dough Conditioner; Clarifying Agent |
| Key Ingredients | A complex of proteolytic enzymes (primarily cysteine endopeptidases) derived from pineapple (Ananas comosus) stem and fruit. |
| Mechanism of Action | Catalyzes the hydrolysis of internal peptide bonds within protein molecules. Its endopeptidase activity specifically targets and cleaves structural proteins like collagen, elastin, and myosin in meat, or glutenin and gliadin in wheat dough, breaking them down into smaller peptides. |
| Application Effect in Product | Increases tenderness and reduces chewiness in meat and poultry by breaking down connective tissue and muscle fibers. In baking, it weakens the gluten network, leading to reduced dough mixing time, increased extensibility, and improved handling. Used to chill-proof beer by hydrolyzing haze-forming proteins, preventing cloudiness when cooled. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Bromelain | Proteolytic Enzyme (from Pineapple) | Anti-inflammatory; aids protein digestion; mucolytic (breaks down mucus). | Versatile dual-action for both systemic inflammation and digestion; plant-based; well-researched for sinus issues. | Can cause mild digestive upset in sensitive individuals; less targeted for cardiovascular health than nattokinase. | Post-injury or post-surgery swelling, sinus congestion, digestive support for high-protein diets. | For a single, plant-derived enzyme to address both soft-tissue inflammation and protein digestion. |
| Papain | Proteolytic Enzyme (from Papaya) | Aids protein digestion; anti-inflammatory properties; used in topical applications. | Excellent as a digestive aid; also plant-based; widely available and cost-effective. | Less studied for systemic anti-inflammatory effects compared to bromelain or serrapeptase. | General digestive support, meat tenderizing, topical wound care preparations. | Choose for a cost-effective, plant-based digestive aid, especially if systemic inflammation is not the primary concern. |
| Serrapeptase | Proteolytic Enzyme (from Silkworm bacteria) | Potent systemic anti-inflammatory; breaks down non-living tissue like fibrin and mucus. | Highly effective for pain and inflammation throughout the body; specifically targets mucus and scar tissue. | Must be taken on an empty stomach; requires enteric coating to survive stomach acid; not a digestive aid. | Chronic inflammatory conditions, arthritis pain, sinus and respiratory mucus, post-operative recovery. | Choose for targeted, potent systemic relief from inflammation, pain, and excess mucus. |
| Nattokinase | Proteolytic Enzyme (from fermented Soy) | Strong fibrinolytic (clot-dissolving) activity; supports cardiovascular health by improving blood flow. | Uniquely focused on cardiovascular health and circulation; long-lasting effects. | Not primarily for digestion or acute injury inflammation; may interact with blood-thinning medication. | Supporting healthy circulation, blood pressure management, and preventing excessive blood clotting. | Choose specifically to support cardiovascular health and healthy blood flow. |
| Pancreatin | Multi-Enzyme Complex (Animal source) | Contains proteases, amylase, and lipase to digest protein, carbohydrates, and fats. | Provides comprehensive digestive support for all macronutrients, not just protein. | Animal-derived (not for vegans); less effective for systemic inflammation outside the digestive tract. | Pancreatic insufficiency, bloating, general indigestion, malabsorption from a mixed-food diet. | Choose for broad-spectrum digestive support, especially when having trouble digesting fats and carbs in addition to protein. |
Technical Documents
Available Documentation
Spec Sheet, Activity report, MSDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications