Question

When making pineapple gelatin, it is important to add cooked pineapple rather than fresh pineapple because fresh pineapple contains an enzyme that digests proteins. This prevents the gelatin (a protein) solution from solidifying. Which explanation best describes why cooked pineapple does not have the same effect?

Answer 1

Answer:

Explanation:

because cooked pineapples doesn't have enzyme

cause it evaporate during cooking

Answer 2

The enzyme which digests proteins in pineaapple called BROMELAIN becomes inactive when heated to a certain temperature of about 160°F, hence cooked or heated pineapple would be unable to digest gelatin since the enzyme has been deactivated.

• Pineapples usually contain a protein digesting enzyme called BROMELAIN, this enzyme prevents gelatin from solidifying.

• However, these enzyme becomes inactive at certain temperature level of about 160°F.

• Therefore, when pineapple is cooked, BROMELAIN becomes inactive and can no longer digest protein.

Therefore, the temperature in which cooked pineapple is subjected to deactivates BROMELAIN and hence, enzyme can no longer digest protein.

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