摘要：

Tea polyphenols extracted from Chinese green tea were used to complex and separate bromelain from pineapple juice. The antioxidant activity of tea polyphenols and their effects on the properties of bromelain were studied. The thermal stability of bromelain was enhanced after complexing with tea polyphenols. By complexing, the activity half-life of bromelain at 60°C was lengthened from 60 to...

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