PLEASE ANSWER THIS QUESTION TAKING A BIOCHEMISTRY PERSPECTIVE PART A) Gelatin is

Question

PLEASE ANSWER THIS QUESTION TAKING A BIOCHEMISTRY PERSPECTIVE

PART A) Gelatin is processed collagen that comes from the bone and joints of animals. Collagen is a structural protein consisting of a triple helix – three polypeptide chains wound around each other. The directions on a box of Jell-OTM brand gelatin require that the package contents (containing gelatin) be added to hot water, mixed to dissolve, and then cooled. Describe the structure of collagen before, during, and after heating and cooling. Also explain why once JellOTM is cooled it has a jiggly semi-solid consistency.

PART B) It is also possible to make Jell-OTM with added pieces of fruit. The directions on the box include the following: “Chill until slightly thickened, then add 1 to 2 cups cooked or raw fruits. Fresh or frozen pineapple must be cooked before adding”. If the pineapple is not cooked, the gelatin will not set properly. Pineapple belongs to a group of plants called Bromeliads. Pineapple contains a protease called bromelin. Explain why the pineapple must be cooked and how uncooked pineapple prevents gelatin from setting.

Explanation / Answer

Collegen is a strcutural protein which forms a triple helical coiled structure. Before heating, collagen states in a form which is made of three alpha helical strcuture. When heat is applied, the collagen fibers get contracted and as result it also becomes wider in shape. The noncovalent bonds which hold together the triple helix get destroyed. However when cooling is applied, then the molecules present inside tend to aggregate once again so that ir could regain some part of its original triple helix structure.

Jell-OTM is commercially available processed collagen. This is made when gelatin which is a processed form of collagen is heated in presence of water. When gelatin is heated, the helical structure of gelatin starts to wiggle in heated water. Now, when this solution start to cool, the collagen molecules has less energy to wiggle and inturn they start to bond with wach other which forms pocket like structure. This pocket like structure has liquid inside them and at the end forms a three dimentional semisolid colloidal like jiggly structure.

Pineapple has a chemical known as bromelain, which has a protease activity, which can digest protein. As collagen is protein in nature, if pineapple is added which the formation of JellOTM, it degrades the helical structure and as a result JellOTM never formed. However when pineapple is heated to a tempreature around 70 degree celcius, bromelain get deactivated and this is the reason cooked pineapple is advised to use with JellOTM.

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