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    Chelsie Nicole
    Fresh pineapple contains the proteolytic enzyme bromelain, which breaks down proteins like gelatin. In an experiment, fresh pineapple produced more juice when mixed with gelatin compared to canned pineapple because fresh pineapple contains more active bromelain. Papaya contains the proteolytic enzyme papain, which also breaks down proteins and gelatin. Papain is used as a meat tenderizer. Using agar-agar instead of gelatin would not produce the same results because agar-agar and gelatin have different textures and agar-agar does not contain proteins for bromelain to break down.

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    Post Lab Answers

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    Chelsie Nicole
    201 views1 page
    Fresh pineapple contains the proteolytic enzyme bromelain, which breaks down proteins like gelatin. In an experiment, fresh pineapple produced more juice when mixed with gelatin compared to canned pineapple because fresh pineapple contains more active bromelain. Papaya contains the proteolytic enzyme papain, which also breaks down proteins and gelatin. Papain is used as a meat tenderizer. Using agar-agar instead of gelatin would not produce the same results because agar-agar and gelatin have different textures and agar-agar does not contain proteins for bromelain to break down.

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    Fresh pineapple contains the proteolytic enzyme bromelain, which breaks down proteins like gelatin. In an experiment, fresh pineapple produced more juice when mixed with gelatin compared to canned pineapple because fresh pineapple contains more active bromelain. Papaya contains the proteolytic enzyme papain, which also breaks down proteins and gelatin. Papain is used as a meat tenderizer. Using agar-agar instead of gelatin would not produce the same results because agar-agar and gelatin have different textures and agar-agar does not contain proteins for bromelain to break down.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    201 views1 page

    Post Lab Answers

    Uploaded by

    Chelsie Nicole
    Fresh pineapple contains the proteolytic enzyme bromelain, which breaks down proteins like gelatin. In an experiment, fresh pineapple produced more juice when mixed with gelatin compared to canned pineapple because fresh pineapple contains more active bromelain. Papaya contains the proteolytic enzyme papain, which also breaks down proteins and gelatin. Papain is used as a meat tenderizer. Using agar-agar instead of gelatin would not produce the same results because agar-agar and gelatin have different textures and agar-agar does not contain proteins for bromelain to break down.

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    © All Rights Reserved
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    POST-LAB ANSWERS

    1. What kind of enzymes is in the pineapple that works on the gelatin? 


     Fresh pineapple contains a proteolytic enzyme known as bromelain, which
    breaks down proteins. Bromelain not only breaks down the tough meat fibers
    and the gelatin in Jell-O, but it also eats away at the human tongue and skin. (It is
    most prevalent in the pineapple's stem.)

    2. Explain the results obtained with fresh and canned pineapple (5 pts)
     Through the experiment, we discovered that fresh pineapple produced more
    juice than canned pineapple. We think this occurs because fresh pineapple has
    more proteins than canned pineapple, which pineapple bromelain digests, and
    when the pineapple encounters the gelatin, it starts to eat away at it. Everything
    becomes watery once more as the lengthy protein chains collapse.

    3. If you use papaya, what enzyme in papaya will utilize gelatin as substrate? (5 pts) What
    kind of enzyme  is this? (2 pts) What does it do or what is its specific action (5 pts)
     Enzyme papain is the enzyme in papaya that will utilize as a substrate. Enzyme
    Papain is a proteolytic enzyme used as a meat tenderizer and as a stabilizing
    agent in the brewing industry, is recovered from the latex of papaya fruit. This
    kind of enzyme breaks down proteins and contains substances that might help
    fight infection and heal wounds.

    4. If you use agar-agar as material (or substrate), will you get the same results as in above
    where you use the gelatin? Why or why not (10 pts)
     No, we don’t think we will get the same result if we substitute agar-agar for the
    gelatin because, based on our research, though agar is a great substitute to
    gelatin and they might serve similar purposes as gelling agents and thickening
    agents in various recipes. You cannot expect the same outcome because, first, it
    doesn't have the same texture. Gelatin can give a creamy texture, whereas agar
    gives a firmer texture, which can result in a different outcome if used.

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