Gelatin is almost entirely protein. As pepsin is a protease, its job is to facilitate the break down of protein into amino acids. When the enzyme is boiled, it becomes denatured, which prevents it binding to the substrate. As a result of this, the digestion of gelatin cannot take place, so the digestion of gelatin ceases.
yeah above 45degree C, it starts to denature
8 grams per package
halal gelatin
If denature = dead then at high temperatures, high alcohol content, high/low pH
if u mean 'what are the factors that denature enzymes?' the answer is:--------- changes in pH and an increase in temperature
Temperature, pH, organic solvent, mechanical forces
heat it
blah
Freezing
denature
Gelatin is basic.