Bromelain works by breaking the enzymes that cause browning into smaller molecules. Explain how the reaction that breaks up the enzymes occurs.
Understand the Problem
The question is asking for an explanation of how bromelain, an enzyme, breaks down other enzymes that are responsible for browning reactions in various contexts, such as in fruits. This involves understanding the biological processes of enzyme activity and the mechanism of action for bromelain.
Answer
Hydrolysis, breaking peptide bonds between amino acids.
Bromelain breaks down the enzymes causing browning through hydrolysis. In this reaction, peptide bonds between amino acids are broken, splitting the enzymes into smaller molecules.
Answer for screen readers
Bromelain breaks down the enzymes causing browning through hydrolysis. In this reaction, peptide bonds between amino acids are broken, splitting the enzymes into smaller molecules.
More Information
Hydrolysis is a common enzymatic reaction where water molecules are used to break down complex molecules. Bromelain, a protease enzyme, specifically targets and cleaves peptide bonds in proteins.
Tips
Common mistakes include confusing hydrolysis with hydration or not specifying that peptide bonds are broken.
Sources
- AP Biology Unit 2 Cell Structure and Function - Knowt - knowt.com
- Solved Question 4 (a) Identify the type of monomer of which - Chegg - chegg.com
- Unit 1 Test free response examples: Short Answer questions - walkersclass.com
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