Living · 6 pages · 12 min
Why fresh pineapple stops gelatin
Fresh pineapple has bromelain, an enzyme that cuts the protein gelatin needs.
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From the opening
Fresh pineapple stops gelatin from setting because it contains bromelain, a protease that cuts protein chains. Gelatin is a protein, so once those chains are chopped into short pieces they cannot tie together and trap water. The opening covers bromelain as a protein-cutting enzyme, short chains that cannot form a gel, and why canned pineapple can set.
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Inside
- Bromelain as a protein-cutting enzyme
- Short chains that cannot form a gel
- Why canned pineapple can set
- Kiwi and papaya proteases too
- Where the idea stops applying
- A distinction worth keeping
Sources
- Bromelain as a protease in fresh pineapple
- Heat inactivation of enzymes during canning