its protease , --YERPPP
Common names for bromelain include pineapple enzyme, pineapple extract, and Ananase.
One enzyme that starts with the letter "B" is bromelain. It is a protease enzyme found in pineapple juice that helps break down proteins.
The inactive form of pepsin is called pepsinogen.
Peptidase is the enzyme that speeds up the break down of proteins found in food. Another enzyme is called pepsin.Protease
Tryptophan.
the stem of the pineapple contains an enzyme called bromelain.
Pineapples contain an enzyme called bromelain. THis enzyme stops the Jello from jelling because it breaks dowm the strands of protein that form Jello. Cooking the pineapple denatures this enzyme therefore preventing it from stopping the Jello.
I suspect you're thinking of bromelain.
Common names for bromelain include pineapple enzyme, pineapple extract, and Ananase.
An enzyme referred to as Bromelain, coming from the type of plant a pineapple is(a Bromeliad plant).
What makes this fruit particularly different is that pineapple has an enzyme called Bromelain. This enzyme 'eats' away at the gums, tongue, and roof of the mouth. Many people believe that letting the pineapple sit out all night, and taking out all of the core can take away some of the irritation.
Pineapple
The proteins in the pineapple called bromelain will break down the strands of protein in gelatin that forms jello. Hence, the effect of a fresh piece of pineapple on gelatin is able to keep the gelatin liquidfied.
Bromelain--------it digests proteins.
Pineapple juice is a good ingredient for a marinade because it contains the enzyme Bromelin which is a natural tenderiser.
It is widely believed that ripe fresh pineapple contains bromelain enzymes which helps healing, reducing inflammation and improving digestion. The digestion improvement was brought by the enzymes which act specifically to break down protein, thus ease digestion.
Fresh pineapple contains an enzyme called bromelain, which breaks down proteins. When a base is added to fresh pineapple, it can cause the proteins to denature and coagulate, leading to solidification. This reaction is similar to how cooking or heat affects proteins, altering their structure and resulting in a firmer texture.