Comparative Analysis Of Proteolytic Activity Of Bromelain And Papain Enzymes On Soy Protein Isolate

Abstract

The food and biotechnological industry use a myriad of proteolytic enzymes for protein modification, including papain and bromelain. This present study compares the performance of two plant derived cysteine proteases (Bromelain and Papain) as a function of their proteolytic efficiency on soy protein isolate (SPI). The enzymatic hydrolysis was performed in controlled conditions and the degree of hydrolysis (DH) was determined by O‑phthaldialdehyde (OPA) assay method. The study of the enzymatic activity of papain, extracted from papaya, and bromelain, derived from pineapple, is significant because these plant-based cysteine proteases possess diverse applications in medicine, industrial biotechnology, and sustainable bioprocessing.