Prolonged Periods of Heat Further Inhibits Bromelain
Item Type Poster
Authors Eaton, Victoria
Download date 24/09/2021 12:54:34
Link to Item http://hdl.handle.net/11122/1967 Victoria Eaton and Vanessa Rodriguez University of Alaska Fairbanks, Fairbanks, AK
Prolonged Periods of Heat Further Inhibits Bromelain Introduction Results Chart and Graph Conclusion Bromelain breaks down protein found In conclusion, it is proven that when in food and our bodies. A temperature the pineapples are heated for longer of 158F (70C) inhibits the enzyme periods of time, the Bromelain and causes inactivity. enzyme further loses its ability to initiate proteolysis, or break down, of Objective the peptide bonds that are present in This study was conducted to define a protein chain. The success of this the length of time Bromelain must be research is attributed to the easy-to- treated with heat to effect no change. follow methods during application and replication of this experiment. Materials and Methods • Boiled 3 pineapple chunks for 5, 10 Schematic Chart Take-Home and 15 minutes at 158F. Reserved a Bromelain in fresh pineapple causes: th 4 chunk for the No Heat cup. No With • Rawness and numbness as it Heat Heat • Added all the 4 chunks to their interacts with the protein in our labeled Jell-O cups. Recorded 0.00- Proteolytic Proteolytic mouths, Enzymes Enzymes hr, 0.50-hr and 1.00-hr observations. Active Inactive • Break down of collagen in recipes • Plotted a graph and created a like Jell-O, schematic chart. Jell-O Jell-O Breaks Down Stays Intact On the other hand, Bromelain can be: • A short-term digestive aid. Literature Cited • Used as tenderizer for meats. WebMD. 2005. Bromelain.