extract of callagen from animal ntially taste sources which is translucent and e

Question

extract of callagen from animal ntially taste sources which is translucent and esse latin belong An what group of ma BI why mght heating and coolne at relatin cause solidrication? lHint: Think of cocking an egg.) ces to the cooling gelatin. Kawever, C) Gelatin can be flavored by adding fruit jui one adds fresh papaya juice to lquefied atin the resulting mixture never plunged gel uolidifies. In contrast, if papaya is placed in ballng water and subsequentiv in cold water iblanching), the extracted juice can be used for favoring ingelatin and iftett solidification. What does the papaya contain that can affect the solidification of gelatin and that can be inactivated by heating the fruit? IHint: Look nderizers on the web) up meat tet

Explanation / Answer

A. Gelatin is a protein.

B. Heating and cooling of gelatin causes it to coagulate, resulting in solidification.

C. Papaya contains the proteolytic enzyme Papain; papain must have acted on gelatin causing it to breakdown into shorter peptides, which fail to coagulate (solidify) on heating and subsequent cooling due to smaller size. Papain is also a protein and gets inactivated by heating.

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