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1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

19. Enzymes

Factors Affecting Enzyme Activity

GOB Chemistry

19. Enzymes

Factors Affecting Enzyme Activity

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4:23 minutes

Problem 58b

Textbook Question

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
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b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

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Fresh pineapple contains the enzyme bromelain, which is a proteolytic enzyme. Proteolytic enzymes are specialized in breaking down proteins by hydrolyzing peptide bonds.

Meat is primarily composed of muscle proteins, which contribute to its toughness. These proteins are held together by peptide bonds.

When fresh pineapple is used in a marinade, the bromelain enzyme interacts with the proteins in the meat, catalyzing the hydrolysis of peptide bonds. This breaks the proteins into smaller peptides and amino acids.

The breakdown of proteins reduces the structural integrity of the muscle fibers, making the meat softer and more tender.

This enzymatic action is why fresh pineapple is effective in tenderizing tough meat when used in a marinade.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Bromelain

Bromelain is a proteolytic enzyme found in fresh pineapple that breaks down protein molecules by hydrolyzing peptide bonds. This enzymatic activity is responsible for the tenderizing effect of pineapple on meat, as it helps to denature and degrade the proteins, making the meat softer and easier to chew.

Protein Hydrolysis

Protein hydrolysis is a biochemical process where peptide bonds in proteins are broken down into smaller peptides or amino acids, often facilitated by enzymes like bromelain. This process is crucial in cooking and food preparation, as it alters the texture and digestibility of proteins, enhancing the overall quality of the dish.

Marinade

A marinade is a mixture typically composed of acidic ingredients, oils, and seasonings used to soak food, particularly meat, before cooking. The acid in marinades, such as those from fruits like pineapple, helps to tenderize the meat by promoting protein hydrolysis, while also infusing flavor into the dish.

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Textbook Question

The following graph shows the activity versus pH curves for pepsin, sucrase, and trypsin. Estimate the optimum pH for each.

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Textbook Question

Refer to the graph in problem 16.45 to determine if the reaction rate in each condition will be at the optimum rate or not.

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a. trypsin, pH 5.0

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Textbook Question

Adults who are lactose intolerant cannot break down the disaccharide in milk products. To help digest dairy food, a product known as Lactaid can be added to milk and the milk then refrigerated for 24 hours.

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b. What might happen to the enzyme if the Lactaid were stored at 55 °C?

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Textbook Question

Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.

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a. The directions for a gelatin (protein) dessert say not to add fresh pineapple. However, canned pineapple where pineapple is heated to high temperatures can be added. Why?

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Textbook Question

Why do enzymes function only under mild conditions?

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Textbook Question

Trypsin, a peptidase that hydrolyzes polypeptides, functions in the small intestine at an optimum pH of 7.7 to 8.0. How is the rate of a trypsin-catalyzed reaction affected by each of the following conditions?

a. changing the pH to 3.0

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Textbook Question

How would the following changes affect enzyme activity for an enzyme whose optimal conditions are normal body temperature and physiological pH?

a. raising the temperature from 37 °C to 60 °C

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Textbook Question

The enzyme urease functions in the body to catalyze the formation of ammonia and carbon dioxide from urea as shown:

Describe what effect the following changes would have on the rate of this reaction assuming a steady state has been reached:

a. adding excess urea

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Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.<IMAGE>b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?

Key Concepts

Bromelain

Protein Hydrolysis

Marinade

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Fresh pineapple contains the enzyme bromelain that hydrolyzes peptide bonds in proteins.
<IMAGE>
b. Fresh pineapple is used in a marinade to tenderize tough meat. Why?