Bromelain works by breaking the enzymes that cause browning into smaller molecules. Explain how the reaction that breaks up the enzymes occurs. The pH of a solution determines the... Bromelain works by breaking the enzymes that cause browning into smaller molecules. Explain how the reaction that breaks up the enzymes occurs. The pH of a solution determines the charge of certain R groups. The pH of pineapple fruit ranges from 3.5 to 5.2. Predict the effect on the activity of bromelain if it is used in a product with a pH of 11.
Understand the Problem
The question is asking for an explanation of how bromelain breaks down enzymes into smaller molecules and the effect of different pH levels on the activity of bromelain. This involves understanding enzymatic reactions and the influence of pH on enzyme activity.
Answer
Bromelain breaks enzymes via hydrolysis. A pH of 11 will likely denature it, reducing activity.
Bromelain breaks enzymes through hydrolysis, cleaving peptide bonds between amino acids. At a pH of 11, which is highly basic, bromelain is likely to denature due to the extreme change in pH from its optimal range, resulting in a significant reduction in its activity.
Answer for screen readers
Bromelain breaks enzymes through hydrolysis, cleaving peptide bonds between amino acids. At a pH of 11, which is highly basic, bromelain is likely to denature due to the extreme change in pH from its optimal range, resulting in a significant reduction in its activity.
More Information
Bromelain's proteolytic activity is optimal in acidic environments. Extremes in pH, especially highly basic conditions, can disrupt enzyme tertiary structure, leading to denaturation.
Tips
A common mistake is to not consider the extreme nature of a pH 11 environment. Enzymes that function in acidic conditions are particularly sensitive to such changes.
Sources
- Bromelain, a Group of Pineapple Proteolytic Complex Enzymes - ncbi.nlm.nih.gov
- AP Biology Unit 2: Cell Structure and Function Notes Pt. 1 - Knowt - knowt.com
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