Pineapple bromelin

Bromelin, found in the fruit of the Pineapple and Papayin (Papain), found in the latex of the fruit of the Papavv, act similarly to trypsin. 

Bromelain is the collective name for closely related proteolytic enzymes found in tissues of the plant family Bromeliaceae, of which pineapple, Ananas comosus, is the best known. Two distinct types of pineapple bromelain are recognized stem bromelain (EC 3.4.22.32), the major proteolytic cysteinyl protease in pineapple stem, and fruit bromelain (EC 3.4.22.33), formerly called bromelin, which is the major proteolytic component in pineapple fruit [1]. Stem bromelain has been known under a variety of synonyms, namely, pineapple stem bromelain, EC 3.4.4.24 (formerly), EC 3.4.22.5 (formerly), included in EC 3.4.22.4 (formerly), ananase, bromelase, pinase, extranase, traumanase, pineapple enzyme, and juice bromelain. 

This is a protein-digesting and milk-clotting enzyme isolated from fresh pineapple juice. Bromelin is used in biochemical research, and for tenderizing meat. Because bromelin will digest gelatin, pineapple cannot be used to make gelatin dishes unless it has been canned or heated. 

Bromelin, secured from the juice of the pineapple (Also see PINEAPPLE.)... 

The name given to proteolytic enzymes derived from plants, such as bromelin (from the pineapple) and ficin (from the fig). 

An example in this category is as follows (8,9) 4.2% carbobenzoxy-glycine and 3.7% aniline incubated with papain at 40° and at pH 4.6 gave an 80% yield of carbobenzoxyglycine anilide. The optimum pH and the necessity for activation by cysteine, glutathione, or HCl were the same as for the hydrolytic action of the enzyme. Acetyl, benzoyl, and carbobenzoxy derivatives of alanine, leucine, and phenylalanine yielded with aniline or phenylhydrazine the corresponding anilides or phenyl-hydrazides. Similar reactions were catalyzed by bromelin and cathepsin, proteolytic enzymes obtained respectively from pineapple and pig liver. Under the conditions which promoted the above syntheses, hippurylamide was completely hydrolyzed there was no synthrais of the amide from hippuric acid and ammonia. 

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