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THERMAL INACTIVATION KINETICS OF BROMELAIN IN PINEAPPLE JUICE

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Transactions of the ASAE.  VOL. 43(6): 1703-1708 . (doi: 10.13031/2013.3071) @2000
Authors:   A. Sriwatanapongse, M. Balaban, A. Teixeira
Keywords:   Thermal inactivation, Bromelain, Pineapple

Bromelain, a protease present in pineapple, needs to be inactivated to assure consumer acceptance and product stability in canned pineapple products. Available literature reports thermal inactivation kinetics of bromelain extracted from plant stem, not from fruit pulp and juice. Determination of thermal inactivation kinetics of bromelain in pineapple juice would lead to optimum heat treatment conditions for minimum loss of juice quality when thermal degradation kinetics of quality factors are also known. Thermal inactivation kinetics of bromelain in pineapple juice were characterized by isothermal experiments at 55, 60, 63, 65, and 67C. Thermal inactivation followed first-order kinetics, and isothermal rate constants varied with temperature in accordance with the Arrhenius equation. The calculated activation energy was 3.26 10 5 J/mol, and the frequency factor (reference rate constant) was 1.37 10 50 min 1 . A model for bromelain thermal inactivation was developed to predict the residual enzyme activity in response to any dynamic temperature-time heat treatment, and successfully tested with dynamic heating experiments.

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