Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
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?

Question

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.

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?

Accepted Answer

All right. Hello everyone. So this question says that Kiwi's actinine enzyme hydrolyzes peptide bonds and proteins in the process of making a soy milk based pudding. The recipe advises against using fresh Kiwi. However, it mentions that Kiwi juice concentrate which undergoes pasteurization is acceptable. What is the reason for this recommendation? All right. So here in addition to the question, we have four different answer choices labeled A through D. So first and foremost, let's get a sense of the important information that's being proposed here or being given to us, right. Recalled enzymes are mostly proteins that speed up or catalyze chemical reactions that take place in organisms, right, including ourselves. So, actinide is an enzyme found in fresh Kiwis that is responsible for hydrolyzing peptide bonds and proteins. Now, peptide bonds, if you recall are amide linkages between amino acids in a polypeptide chain, they are the backbone of the protein itself. So what's happening here is that actinine essentially breaks down proteins, it breaks down proteins by first breaking the very linkage that holds the backbone together. So what does this have to do with pudding? Right. And why is the mention of pasteurization for the concentrate important. Well, recall that because the vast majority of enzymes are proteins, they operate in what are known as optimal conditions. Right. So what that means is that each enzyme is going to operate best at its ideal ph temperature and even the solvent can affect the activity of an enzyme. So, pasteurization at some point is going to involve raising the temperature to a significant degree that increase in temperature is going to be far beyond the optimal conditions for enzymes like actinine. So what's happening here is that pasteurization is going to inactivate attended and potentially other enzymes as well. So if it's not active as a result of pasteurization, it cannot affect the making of this pudding, right. So once again, what does actinine have to do with pudding? Well, recall that when making pudding, it's the proteins that's inside of that soy milk that needs to thicken, right? Those proteins thickening during the making of this pudding are what contribute to that pudding consistency, right, to that texture. So if actinine, by definition breaks down proteins, what you're not allowing the soy milk proteins to do is to thicken, right? Because they're being broken down before they have the chance to do so. So by using the Kiwi juice concentrate instead that has inactive actinine, those proteins remain intact and the pudding is allowed to settle. So our answer is going to be option B in the multiple choice which reads that fresh Kiwi has an enzyme that breaks down soy proteins preventing the pudding from thickening. And so from that being said, thank you so very much for watching. And I hope you found this helpful.

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
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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?

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Key Concepts

Bromelain

Gelatin

Heat Treatment