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Chemistry: An Introduction to General, Organic, and Biological Chemistry | 12th Edition | ISBN: 9780321908445 | Authors: Karen C. Timberlake
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Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins

Chapter 0, Problem 16.58

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QUESTION:

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins. 116.4, 16.5, 16.62 Pineapple contains the enzyme bromelain. a. The directions for a gelatin 1protein2 dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why? b. Fresh pineapple is used in a marinade to tenderize tough meat. Why? c. What structural level of a protein does the bromelain enzyme destroy?

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QUESTION:

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins. 116.4, 16.5, 16.62 Pineapple contains the enzyme bromelain. a. The directions for a gelatin 1protein2 dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why? b. Fresh pineapple is used in a marinade to tenderize tough meat. Why? c. What structural level of a protein does the bromelain enzyme destroy?

ANSWER:


a. Adding fresh pineapple to gelatin will interfere with the gelatin's ability to set, as the bromelain enzyme in the fresh pineapple breaks down the proteins in the gelatin. Canned pineapple has

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