Skip to main content
Ch.16 Amino Acids, Proteins, and Enzymes
Timberlake - Chemistry: An Introduction to General, Organic, and Biological Chemistry 14th Edition
Timberlake14th EditionChemistry: An Introduction to General, Organic, and Biological ChemistryISBN: 9781292472249당신이 사용하는 게 아니라요?교과서 변경
모든 교과서Timberlake 14th EditionCh.16 Amino Acids, Proteins, and Enzymes문제 58b
16장, 문제 58b

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
<IMAGE>
b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

검증된 단계별 안내
1
Fresh pineapple contains the enzyme bromelain, which is a proteolytic enzyme. Proteolytic enzymes are specialized in breaking down proteins by hydrolyzing peptide bonds.
Meat is primarily composed of muscle proteins, which contribute to its toughness. These proteins are held together by peptide bonds.
When fresh pineapple is used in a marinade, the bromelain enzyme interacts with the proteins in the meat, catalyzing the hydrolysis of peptide bonds. This breaks the proteins into smaller peptides and amino acids.
The breakdown of proteins reduces the structural integrity of the muscle fibers, making the meat softer and more tender.
This enzymatic action is why fresh pineapple is effective in tenderizing tough meat when used in a marinade.

비슷한 문제에 대한 검증된 영상 답변:

이 영상 해법은 위 문제에 도움이 된다고 튜터들이 추천한 것입니다.
영상 길이:
4m
도움이 되었나요?

주요 개념

질문에 올바르게 답하기 위해 반드시 이해해야 하는 핵심 개념들은 다음과 같습니다.

Bromelain

Bromelain is a proteolytic enzyme found in fresh pineapple that breaks down protein molecules by hydrolyzing peptide bonds. This enzymatic activity is responsible for the tenderizing effect of pineapple on meat, as it helps to denature and degrade the proteins, making the meat softer and easier to chew.

Protein Hydrolysis

Protein hydrolysis is a biochemical process where peptide bonds in proteins are broken down into smaller peptides or amino acids, often facilitated by enzymes like bromelain. This process is crucial in cooking and food preparation, as it alters the texture and digestibility of proteins, enhancing the overall quality of the dish.
추천 영상:
가이드 코스
1:12
Acidic Hydrolysis Concept 1

Marinade

A marinade is a mixture typically composed of acidic ingredients, oils, and seasonings used to soak food, particularly meat, before cooking. The acid in marinades, such as those from fruits like pineapple, helps to tenderize the meat by promoting protein hydrolysis, while also infusing flavor into the dish.
관련 실천
교과서 질문

Adults who are lactose intolerant cannot break down the disaccharide in milk products. To help digest dairy food, a product known as Lactaid can be given prior to consuming dairy products. (16.4, 16.5)

b. What might happen to the enzyme if the Lactaid were stored at 55 °C?

35
views
교과서 질문

Adults who are lactose intolerant cannot break down the disaccharide in milk products. To help digest dairy food, a product known as Lactaid can be given prior to consuming dairy products. (16.4, 16.5)

a. What is the name of enzyme present in Lactaid, and what is the major class of this enzyme?

28
views
교과서 질문

Identify the amino acids and type of interaction that occurs between the following R groups in tertiary protein structures:

c. —CH2—SH and HS—CH2—

666
views
교과서 질문

What type of interaction would you expect between the following in a tertiary structure?

a. threonine and glutamine

828
views
교과서 질문

Identify the amino acids and type of interaction that occurs between the following R groups in tertiary protein structures:

a.

720
views
교과서 질문

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

<IMAGE>

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?

1056
views