Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

Question

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.

b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

Accepted Answer

All right. Hello everyone. So this question says that papaya has papa in that can hydrolyze peptide bonds in the proteins in the process of marinating a tough meat. Why is fresh papaya used? Here? We have four different answer. Choices labeled A through D. Now option A says that both fresh and cooked papaya can be used. Whereas option B says that cooked papaya should be used instead, neither of these are correct. And let's go ahead and just discuss why that is right. So the main enzyme that we have to focus on for this question is Papa in and so what it does is hydrolyze peptide bonds and proteins. No proteins. If you recall are made up of polypeptide chains that are held together by peptide bond linkages, peptide bonds between amino acids, basically make up the backbone of the whole protein. So if this enzyme is hydrolyzing or breaking down peptide bonds, it's breaking down the protein as a whole. Now, meat is essentially skeletal muscle, right? Which means that it's composed of proteins. And so by breaking down proteins from the meat during the marination process, you're going to soften it as a result. Hence, making the meat more tender. This is tenderizing the meat. And so during the marination process, it's ideal to immerse the meat in a solution that has enzymes, acids and other compounds that not only enhance the flavor of the meat but also soften it right tenderize it. So what's the importance then of fresh versus cooked papaya? Because theoretically both of these would have the enzyme that we need. But there is a very important difference because the vast majority of enzymes if you recall are proteins themselves. And one thing to note about proteins is that their structure is very heavily correlated with their function. And so because of this proteins in a word are delicate, right? They operate in their own set of optimal conditions. So this means that the enzyme performs the best at a specific temperature, specific ph and even changing the solvent will have an effect or could have an effect on enzyme activity. So it's very important to get conditions just right for a protein to operate at its best, right. So now why does it matter when we're talking about fresh papaya versus cooked papaya? Well, if the papaya has been cooked, then naturally, it's been subjected to a higher temperature if that temperature, which it most likely was right? Because the temperature was most likely way beyond the optimal range for papa in for the enzyme. Then it makes sense to say that cooking the papaya has essentially inactivated the enzyme or reduced its effectiveness as a whole. This is because it's been removed from its optimal conditions. So, fresh papaya is preferred because of the fact that you're more likely to have the active enzyme without subjecting it to that higher temperature. So the main point is that our final answer, the correct answer is option d in the multiple choice it reads that fresh papaya is preferred for marinating tough meat due to the active papa in enzymes that help break down proteins and tenderize the meat. And so with that being said, thank you so very much for watching. And I hope you found this helpful.

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
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b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

Verified video answer for a similar problem:

Key Concepts

Bromelain

Protein Hydrolysis

Marinade

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.<IMAGE>b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?