Bromelain Lab Report

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Introduction
Enzymes are biological catalytic proteins that selectively increase the rate of chemical reactions by lowering their activation energy (energy required to start a chemical reaction) without being consumed by the reaction (Novozymes n.d.). Enzymes are highly specific; each enzyme catalyses only one chemical reaction with its specific substrate that binds to its active site. Thus, enzyme activity can be affected by various factors: substrate concentration, enzyme concentration, temperature, pH, etc. Enzymes can also lose its function as they get denatured; denaturation of protein or enzyme is defined as the loss of protein’s normal three-dimensional structure causing it to lose its conformation and hence its ability to function. …show more content…

Bromelain is a proteolytic enzyme which digests proteins that can be prevalently found in the pineapple juice or pineapple stem (BIOZYM n.d.). They digest proteins into amino acids through hydrolysis reaction. Bromelain contains one single polypeptide chain with 1 glycan per molecule. The amino acid on its NH2 amino group is valine, the COOH-terminal is glycine. It is often used to treat muscle injuries and as a digestive aid and a meat tenderizer. Substrates susceptible to bromelain include all of the common protein materials such as gelatin, casein, gluten, collagen, elastin, globulins and muscle fiber protein. Bromelain can survive for a week at room temperature and its optimum temperature is known to be between 35-45 degrees …show more content…

The difficulties faced were making sure the frozen pineapple did not melt on the way to the lab. Having a freezer for the students was supposed to help but our frozen pineapple was moved to another room and by the time we looked at it, it was already in liquid state. Luckily, it was still at 10 ºC and we were still able to use it as we set our frozen temperature range from 0 ºC to 10 ºC. I’ve also learned that there are so many unforeseeable errors introduced in the lab on the day of the experiment and we had to adapt accordingly and compromise to be able to still carry out the experiment efficiently. The experiment would have yielded better results if those errors were minimized and all of our constants remained totally constant. For this experiment, I bought the gelatin packs and fresh pineapples, blended and drained them at home and brought it to the lab while Steven, my partner blended and drained the canned pineapple juice from home. Prior to the experiment, we met up a couple times in the library to plan for our protocol and mostly discussed online and worked together on Google Docs. In the future, I would focus more on the possible errors and difficulties that might be introduced in the lab on the day of the experiment with my partner so that I am prepared with alternatives to deal with them if they were to come

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