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Effect of pineapple enzyme on Gelatin
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Effect of pineapple enzyme on Gelatin
L.A. ALaa Alahmadi
BIOC 445, Lab 1
Gelatin...
Uses
*In capsule preparation.
*As culture medium in Bacteriology.
* In cosmetics ( face mask)
* Food (marshmallows, ice-cream)
*A type of protein obtained by hydrolysis of collagen.
*Derived from skin, bones and connective tissues of animals, commonly cows.
*insoluble collagen soluble gelatin purified
concentrated to solid form
Benefits:
Protein Protease
(Gelatin) (Pineapple)
*Rise metabolism.
*Protects Joints and Lowers Joint Pain.
*Improves skin health.
*Rise immune system.
Degraded and lack the ability
to solidify
To conclude...
Introduction
Canning process
* Pineapple belongs to the bromeliad family.
* Pineapple Protease enzyme ( bromelain )
Breaks down or digests proteins
Destroy the activity of the bromelain enzyme found in fresh pineapple and reduces the content of other nutrients as well.
* Meat tenderizers = Bromelain + papain
Protocol...
Results
20 ml gelatin
20 ml gelatin + Fresh Pineapple
20 ml gelatin + Canned Pineapple
20 ml gelatin + Meat tenderizers
(Sprinkle the meat tenderizer)
* Allow the dishes to stand for 6-10 minutes.
*Record your observations by comparing the second, third, fourth gelatin samples with the blank.
Papaya Papain
kiwi Actinidin
Figs Ficin