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00:00:00 – 00:05:01
The video explores the role of enzymes, specifically in pineapple, in breaking down proteins like collagen in an experiment with gelatin. Fresh pineapple contains brolene, a proteolytic enzyme that liquefies gelatin by breaking down peptide bonds in collagen proteins, whereas cooked pineapple does not have the same effect. The longer the enzymes are in contact, the more breakdown of proteins occurs. The demonstration highlights the impact of enzymes on protein digestion and encourages viewers to support the channel and engage on social media.
00:00:00
In this part of the video, the hosts explore enzymes, which are molecules that speed up biochemical reactions like digestion. They conduct an experiment using gelatin and pineapple to observe enzyme activity. The gelatin is mixed with boiling water and placed in the fridge until semi-solid. Fresh pineapple is compared with cooked pineapple on the gelatin. The fresh pineapple liquefies the gelatin, while the cooked pineapple does not break it down. Gelatin is made of collagen, which unwinds with heat and solidifies upon cooling, maintaining a semi-solid state. The experiment demonstrates the effect of enzymes on breaking down proteins.
00:03:00
In this segment of the video, it explains that pineapple juice contains brolene, a proteolytic enzyme that breaks down proteins. When brolene interacts with gelatin, it breaks down the peptide bonds in collagen proteins, returning the solution to a liquid state. Boiling pineapple deactivates brolene, preventing it from breaking down the gelatin. Brolene is also known as a great meat tenderizer. The longer pineapple enzymes are in contact with gelatin, the more proteins are broken down, resulting in more liquid on the gelatin’s surface. The video concludes by encouraging viewers to become a patron on Patreon, subscribe for future episodes, share experiment results, and interact on social media channels.