Eaton, Victoria

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Victoria Eaton and Vanessa Rodriguez University of Alaska Fairbanks, Fairbanks, AK  Prolonged Periods of Heat Further Inhibits Bromelain   Results Chart and Graph  Introduction  Bromelain breaks down protein found   in food  and our bodies. A temperature   of 158F (70C) inhibits the enzyme   and causes inactivity. Schematic Chart  Conclusion  In conclusion, it is proven that when   the pineapples are heated for longer   periods of time, the Bromelain   enzyme  further loses  its ability to   initiate proteolysis, or break down, of   the peptide bonds that  are present in   a protein chain. The success of this   research is attributed to the easy-to-   follow methods during application   and replication of this experiment.  Literature Cited  WebMD. 2005. Bromelain. <www.webmd.com> Accessed 10 Apr 2013.  HowStuffWorks. 2008.  Bromelain: Enemy of Protein Everywhere <science.howstuffworks.com>       Accessed 10 Apr 2013.  American Cancer Society. 2011. Bromelain.  <www.cancer.org> Accessed 10 Apr 2013.  MedlinePlus. 2011. Bromelain.  <http://www.nlm.nih.gov> Accessed 10 Apr 2013.  About.com. 2013. Pineapple and Jell-O.  <chemistry.about.com> Accessed 10 Apr 2013.  Materials and Methods • Boiled 3 pineapple chunks for  5, 10 and 15 minutes at 158F.  Reserved a 4th chunk for the No Heat cup. • Added all the 4 chunks to their labeled Jell-O cups. Recorded 0.00-hr, 0.50-hr and 1.00-hr observations. • Plotted a graph and created a schematic chart.  Take-Home  Bromelain in fresh pineapple causes: • Rawness and numbness as it interacts with the protein in our mouths, • Break down of collagen in recipes like Jell-O,  On the other hand, Bromelain can be: • A short-term digestive aid. • Used as tenderizer for meats. No Heat With Heat Proteolytic Enzymes Active Proteolytic Enzymes Inactive Jell-O Breaks Down Jell-O Stays Intact  Objective  This study was conducted to define   the length of time Bromelain must be   treated with heat to effect no change.  Acknowledgments  Department of Chemistry and   Biochemistry, Kelly Drew, Swarup   Mitra and Emily Reiter 

Prolonged Periods of Heat Further Inhibits Bromelain

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Prolonged Periods of Heat Further Inhibits Bromelain

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