Prote Suppease Lab Report
Introduction
The purpose of this lab is to investigate the enzyme action of proteases in pineapple. Enzymes are biological catalyst which speeds up the chemical reaction without being used. Enzymes are protein that is folded into complex shape that allow smaller molecules to fit into them, and also speed up the chemical reaction. It does not get used in chemical reaction, so it can get reuse again. Proteases are enzymes that breaks down protein, specifically digestive proteins, and it is any enzymes that can perform proteolysis. It usually work in the body during the digestive process. Proteases enzymes are used by body to break down protein bond which is also known as peptide bond. In the process of chemical reaction, Active site is a place
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Bromelain can help with the medical problem such as in digestion, inflammation, surgery, or injuries. It is highly concentrated in stem, and in the middle of the pineapple which more fibrous and chewy but still edible.It irritates the mouth because it contain bromelain, and that is usually used as a meat tenderizer, so bromelain can induce a prickly irritation in the mouth when consumed in a larger amount. It is prescribes pre or post oral surgeries because Bromelain is an anti-inflammatory proteolytic enzyme found in pineapple that aids in reduction of inflammation, and hence helps prevent swelling …show more content…
(n.d.). Retrieved April 18, 2017, from http://www.bbc.co.uk/schools/gcsebitesize/science/add_aqa/proteins/proteinsrev2.shtml Chen, S. (2017, February 06). Burning Question: Why Does Pineapple Irritate Your Mouth? Retrieved April 26, 2017, from http://www.popsugar.com/food/Burning-Question-Why-Does-Pineapple-Irritate-Your-Mouth-3098109
Dhar, M. (2013, December 19). What Is Jell-O? Retrieved April 26, 2017, from http://www.livescience.com/42088-what-is-jello-jell-o.html Labelle, T. (2013, March 08). Enzymes in Meat Tenderizers. Retrieved April 26, 2017, from https://prezi.com/fmlcf5g4fugr/enzymes-in-meat-tenderizers/ The Science of Food Preservation. (2015, April 24). Retrieved April 26, 2017, from
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