activities of recBM at various pH and temperature conditions were compared to that of commercial bromelain (cBM). Both enzymes demonstrated high activities at 45C and pH 5 -8 for recBM and pH 6 -8 for cBM. recBM showed marginally lower K m and slightly higher k cat /K m for ZAANA, ZANPE and ZPVANA in comparison to cBM. trans-Epoxysuccinyl-L-leucylamido {4-guanidino} butane (E-64) severely affected recBM and cBM hydrolysis of the synthetic substrates by competitive inhibition with K i values of 3.6 -5.1 M and 5.5 -6.9 M for recBM and cBM, respectively. The evaluated properties of recBM including temperature and pH optima, substrate specificity and sensitivity to inhibitors or activators, satisfy the requisites required for food industries.
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Bala et al. (2013) studied this question.