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    GROUP 2 Experiment 9 Enzymes From Pineapple

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    Guy Iluminada
    The document describes an experiment to demonstrate the presence of active enzymes in fresh pineapple. Students added fresh, boiled, and canned pineapple chunks to gelatin solutions and observed the results. The gelatin with fresh pineapple did not solidify, as the enzyme bromelain in pineapple broke down the gelatin proteins. Gelatin with boiled pineapple solidified slowly, as heating inactivated some bromelain. Gelatin with canned pineapple solidified, since canning fully inactivates bromelain. This shows that fresh pineapple contains active enzymes that can break down proteins.

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    © All Rights Reserved
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    GROUP 2 Experiment 9 Enzymes From Pineapple

    Uploaded by

    Guy Iluminada
    53 views6 pages
    The document describes an experiment to demonstrate the presence of active enzymes in fresh pineapple. Students added fresh, boiled, and canned pineapple chunks to gelatin solutions and observed the results. The gelatin with fresh pineapple did not solidify, as the enzyme bromelain in pineapple broke down the gelatin proteins. Gelatin with boiled pineapple solidified slowly, as heating inactivated some bromelain. Gelatin with canned pineapple solidified, since canning fully inactivates bromelain. This shows that fresh pineapple contains active enzymes that can break down proteins.

    Original Description:

    BIOCHEMISTRY LABORATORY DATA AND RESULT EXPERIMENT

    Original Title

    GROUP_2_Experiment_9_Enzymes_from_Pineapple

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    The document describes an experiment to demonstrate the presence of active enzymes in fresh pineapple. Students added fresh, boiled, and canned pineapple chunks to gelatin solutions and observed the results. The gelatin with fresh pineapple did not solidify, as the enzyme bromelain in pineapple broke down the gelatin proteins. Gelatin with boiled pineapple solidified slowly, as heating inactivated some bromelain. Gelatin with canned pineapple solidified, since canning fully inactivates bromelain. This shows that fresh pineapple contains active enzymes that can break down proteins.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    53 views6 pages

    GROUP 2 Experiment 9 Enzymes From Pineapple

    Uploaded by

    Guy Iluminada
    The document describes an experiment to demonstrate the presence of active enzymes in fresh pineapple. Students added fresh, boiled, and canned pineapple chunks to gelatin solutions and observed the results. The gelatin with fresh pineapple did not solidify, as the enzyme bromelain in pineapple broke down the gelatin proteins. Gelatin with boiled pineapple solidified slowly, as heating inactivated some bromelain. Gelatin with canned pineapple solidified, since canning fully inactivates bromelain. This shows that fresh pineapple contains active enzymes that can break down proteins.

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    © All Rights Reserved
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    BIOCHEMISTRY LABORATORY

    Experiment #9 - Enzymes from Pineapple


    DOCUMENTATION

    EXPERIMENT 9:
    Enzymes from Pineapple

    Group Members:

    ILuminada Guy
    Dennis Quinio
    Maricris Baking
    Kristine Chervy Buguis

    Introduction

    Some fruits like fresh pineapple and raw papaya, contain proteolytic enzymes. Papaya or
    papase from papaya has been commercially processed into a meat tenderizing product.
    Bromelin in pineapple also has potentials in the food industry. Just like all enzymes, those in
    fruits also lose their activity when subjected to high temperature.

    Materials and Reagents


    ⚫ Small Knife
    ⚫ Stove/burner
    ⚫ Containers
    ⚫ Gelatin solution
    ⚫ Freshly cut pineapple
    BIOCHEMISTRY LABORATORY
    Experiment #9 - Enzymes from Pineapple

    Objectives:
    At the end of the activity, the students should be able to visualize the presence of active
    enzymes in fresh pineapple.

    Procedures:

    Cut fresh pineapple


    into small chunks

    Divide the chunks


    into 2 sets and add
    water to one of the
    sets, enough to
    cover the pineapple
    chunks.
    BIOCHEMISTRY LABORATORY
    Experiment #9 - Enzymes from Pineapple

    Boil this portion


    for about 10
    minutes. Drain and
    cool.

    Prepare 200 mL of
    gelatin solution
    (about 10%),
    stirring the
    required amount of
    gelatin in boiling
    water until
    thoroughly
    dissolved.

    Divide the gelatin


    solution into three
    (3) portions in
    separate containers
    and cool.
    BIOCHEMISTRY LABORATORY
    Experiment #9 - Enzymes from Pineapple

    To one of the
    gelatin
    solution(solidified),
    add the boiled
    pineapple chunks
    on top.

    To the other gelatin


    solution(solidified),
    add the fresh
    pineapple chunks
    on top.

    Set aside for


    several hours or
    until there is
    observable change.

    DATA AND RESULT:

    Observation
    Gelatin The gelatin without the pineapple becomes firm.
    Gelain + fresh pineapple The gelatin with the fresh pineapple gets very
    watery and does not solidify.
    Gelatin + boiled pineapple/ The gelatin with the boiled pineapple has solidified
    Gelatin + canned pineapple but it took longer.
    BIOCHEMISTRY LABORATORY
    Experiment #9 - Enzymes from Pineapple

    GUIDE QUESTIONS:

    1. Explain the difference in the results obtained.

    • The gelatin solidifies because there are no enzymes acting on it.


    • In gelatin with fresh pineapple, the enzyme bromelain breaks down the protein
    collagen in gelatin, preventing it from solidifying.
    • The gelatin with boiled pineapple will solidify, although it may take longer
    because the enzyme was inactivated when it was heated.

    2. What result would you obtained if you had used canned pineapple? Why

    • Boiling or cooking pineapple (as in canned pineapple) inactivates the enzyme,


    allowing the gelatin to set.

    3. If raw papaya is to be used as a meat tenderizer in cooking “nilaga,” when and how
    should it be applied?

    • First, we make a papaya paste. Green papayas are best to use rather than the
    ripe one. The papaya should be applied before cooking the meat, usually during
    marination. We have two options for marinating meat with the papaya paste:

    o Papaya Paste First, Marination After: Apply the papaya paste directly to
    your meat cuts. Let it sit for a short time (about 30 minutes) before
    proceeding with your usual marination.

    o Combine Papaya Paste with Other Marinade Ingredients: Mix the papaya
    paste with other marinade ingredients (such as soy sauce, garlic, and
    spices). Marinate your meat in this flavorful mixture.

    • Doing this will allow the enzymes in the papaya to act on the meat.
    • Heating the papaya will inactivate the enzyme which will make it ineffective in
    tenderizing the meat. Heating the papaya is not advisable.
    BIOCHEMISTRY LABORATORY
    Experiment #9 - Enzymes from Pineapple

    Conclusion:

    Gelatin is made from animal proteins, particularly collagen. When you add water to the
    gelatin, long chains of protein form, making an invisible protein “spaghetti”. Water gets
    trapped in the middle of these long chains, turning what should be a liquid into a semi-solid.

    Since pineapple bromelain digests proteins, when the pineapple meets the gelatin, it begins
    to eat away at it. The long protein chains collapse, making everything watery again.

    Reference:

    https://www.education.com/science-fair/article/pineapple-enzyme/

    https://www.biologycorner.com/2021/11/07/investigation-how-do-enzymes-in-pineapple-
    affect-gelatin/

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