Bromelain - fine chemicals

Bromelain
Bromelain (Stem bromelain - EC 3.4.22.32; Fruit bromelain - EC 3.4.22.33) can refer to one of two protease enzymes extracted from the plant family Bromeliaceae, or it can refer to a combination of those enzymes along with other compounds produced in an extract.
Bromelain characteristics
Deactivation temperature approx. above 65
Effective pH 4.0-8.0
Optimal temperature 50-60C
Effective temperature 40-60
Optimal pH 4.5-5.5
Along with papain, bromelain is one of the most popular substances to use for meat tenderizing.