Study on the Stability of Fruit Bromelain

In order to prevent the activity loss of bromelain activity in the production process, the effect of temperature, pH value and metal ions on bromelain activity of the extraction solution was studied. In the range, inactivation rate of bromelain activity for the extraction solution would be increased significantly when temperature exceeds 60°C. The most suitable for bromelain of casein acids hydrolysate temperature was 50-60°C;the fruit bromelain was stability at original pH value; Fe3+ and Cu2+ can strongly make bromelain reduce activity; at the same time, when the extraction solution diluted times was more than 200 times, bromelain activity didn’t basically changed.