Presenter(s)
Elsie Dahnert, Leah Hanson, Eion Hinkle, Reyna Olson, Regan Stefanoni, and Muaj-Infinite Yang
Abstract
Bromelain proteins are a group of digestive protease enzymes that act as a chemical defense to prevent grazing. Bromelain is often taken as a dietary supplement in an attempt to support digestion, and it is used as a meat tenderizer in the restaurant industry. Extracting Bromelain from pineapple, especially the skin, leaves, and stem of the plant, can create a value-added product from what is widely considered to be agricultural waste. In this research, we examined the difference in Bromelain concentrations between the flesh of the pineapple and the skin, leaves, and stem of the pineapple, and the efficacy of different methods for the purification of Bromelain. The concentration of protein, the activity of Bromelain, and the molecular mass and relative purity of Bromelain were determined via Bradford assay, activity assay, and SDS-PAGE, respectively.
College
College of Science & Engineering
Department
Chemistry
Campus
Winona
First Advisor/Mentor
Emily Ruff
Location
Kryzsko Great River Ballroom, Winona, Minnesota; United States
Start Date
4-23-2026 9:00 AM
End Date
4-23-2026 10:00 AM
Presentation Type
Poster Session
Format of Presentation or Performance
In-Person
Session
1a=9am-10am
Poster Number
31
Purification and Investigation of Bromelain Enzyme from Pineapple
Kryzsko Great River Ballroom, Winona, Minnesota; United States
Bromelain proteins are a group of digestive protease enzymes that act as a chemical defense to prevent grazing. Bromelain is often taken as a dietary supplement in an attempt to support digestion, and it is used as a meat tenderizer in the restaurant industry. Extracting Bromelain from pineapple, especially the skin, leaves, and stem of the plant, can create a value-added product from what is widely considered to be agricultural waste. In this research, we examined the difference in Bromelain concentrations between the flesh of the pineapple and the skin, leaves, and stem of the pineapple, and the efficacy of different methods for the purification of Bromelain. The concentration of protein, the activity of Bromelain, and the molecular mass and relative purity of Bromelain were determined via Bradford assay, activity assay, and SDS-PAGE, respectively.
