Problem 16.58 Fresh pineapple contains the enzyme bromelain that hydrolyzes pept

Question

Problem 16.58 Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins. (Figure 1) Figure 1 C of 1 Part A The directions for a gelatin (protein) dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why? Reset Help Fresh pineapple contains an enzyme that breaks down protein, which means that a gelatin dissolve dessert would not turn solid The would spoil high temperatures used to prepare canned pineapple will denature the enzyme so it no sugar sirup longer can break down the protein in gelatin. inhibit Submit My Answers Give Up Correct

Explanation / Answer

Part A:

Frest Pineapple is a rich source of bromelain enzyme. Bromelain enzyme is known for its property to hydrolyse the peptide bonds. Such peptide bonds are present in gelatin as it is madeup of Collagen a protein. If pineapple is mixed with gelatin then the Bromelain enzyme hydrolyses the peptide linkage in collagen protein, then it would not turn solid.

Whereas, canned Pineapple is treated at high temperature to kill the microorganisms and thus it denatures the Bromelain enzyme, hence if we add it to gelatine, dessert would not not turn solid.

Part B:

Fresh pineapple is used in marination of tough meat to tenderize. Because bromelain enzyme hydrolyses the peptide linkage in meat and thus it breaks down the protiens in meat to make it tender.

Part C:

Bromelain breaks down only primary protein.

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