To Inspect and Examine the Characteristics of the Bromelain Enzyme

EDIBLE ENZYMES

Garry Vinayak

Mrs. Muscatello

Thursday, December 11th 2014

SBI 3U1

Abstract:         Enzymes are a key component when it comes to digestion and are not only found in plants but also in animals and humans. Pieces of fresh pineapple and canned pineapple were placed in two different cups of Jell-O mixture. They were then refrigerated and left overnight to solidify. The Jell-O with the canned pineapple solidified but the cup with the fresh pineapple did not. This was a result of the protease enzyme bromelain in the fresh pineapple that broke down the protein (gelatin) into the amino acids (protein building blocks). The enzyme prevented the solidifying of the gelatin in the fresh pineapple but in the canned pineapple, the heating from the canning process denatured the protease disallowing it to do its function. The enzymes help speed up the important chemical reactions.

Purpose:

        To inspect and examine the characteristics of the bromelain enzyme

Safety:

        Be extremely cautious when handling the kettle with the hot boiling water. Do not leave the kettle unattended. Make sure the work area is kept clean and tidy at all times. Remove all loose clothing with sleeves rolled up and long hair tied back.

Materials:

         “As per lab handout”

Procedure:

         “As per lab handout”

Discussion:         

1.          The prediction was that the Jell-O with the fresh pineapple would solidify if it was refrigerated overnight because there are no added chemicals to the pineapple. For the canned pineapple, it was thought that it would remain a liquid or turn into due to the fact that it contains other preservatives and other chemical substances.

         The results were the exact opposite of what had been predicted. The result was that the Jell-O with the fresh pineapple remained a liquid, while the canned pineapple cup, with the same Jell-O had solidified. If the fresh pineapple cup was flipped upside down it would spill, but as for the canned pineapple cup, it remained firm with the pineapple stuck in Jell-O, which did not create a mess.

        The product of this lab can be explained by the enzyme called bromelain which can be found in fresh pineapple. Jell-O consists mainly of gelatin, a protein, which originates from collagen (substance found in our bones). The protein which is made up on smaller molecules called amino acids (building blocks) can be digested by certain enzymes. Gelatin is insoluble while the amino acids are soluble. The enzyme bromelain helps break down the protein in Jell-O to the amino acids, which does not allow the Jell-O to become solid. In the canning process of the canned pineapple, it is heated which destroys and breaks the bromelain apart. The enzyme which is no longer active cannot attack the gelatin allowing it to solidify.  

1. A meat tenderizer is a powdery substance which breaks down the muscle fibers to soften the texture, making it easier to chew and better tasting for the consumer. Just like the way enzymes help digest food, the meat tenderizer breaks downs the fibers making it easier to chew. These elastic fibers are made up of the same protein gelatin is made of called collagen which holds the strands of muscle tissue together. One of the common used protease enzymes is papain which is found in papaya.
2. There are many other fruits that contain protein digesting enzymes called proteases that speed the breakdown of proteins. One of the fruits is kiwi. It contains the enzyme actinidin which breaks down proteins in red meat, dairy, and fish. It can help those with a poor digesting process in heavy meaty meals. In the absence of any other digestive enzymes, it is beneficial with a protein rich meal which can help those with compromised digestion. Another fruit is fig which produces the protease enzyme called ficin which can also be used as a deworming medicine.
3. The canning process can change the bromelain by the heating that occurs in order to process the pineapple. The heating breaks down the protein digesting enzyme protease bromelain which disables it not allowing it to digest and work on proteins.
4. To change the result of the experiment, all you would have to do is heat the pineapple to a certain temperature just like the canning process which would deactivate the protease. This would cause the same reaction as it did with the canned pineapple due to the fact that the bromelain was broken down into amino acids which are soluble.
5. The purpose of the unlabeled cup of Jell-O which did not contain any pineapple was to eliminate the chance of error and the doubt that the Jell-O was not defective. It tested our theory which made the lab even more accurate.         

Sources of error: 

        The errors that might have occurred could be that the amount of water or the amount of Jell-O used could be too much which could offset to not make the perfect reaction forming the Jell-O. The error of the Jell-O being imperfect was cleared by the unlabeled cup with no pineapple. The temperature at which the canned pineapple was packed and that sudden change in temperature could affect the gelatin. Another possibility could have been was that the canned pineapple has preservative and other chemicals which would cause a different reaction.