What is the role of the gelatin in the enzyme
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When you add water to the gelatin, long chains of protein form. Water gets trapped in the middle of these long chains, and turns the liquid into a semi-solid. Since the enzyme bromelain digests proteins, it eats away at the gelatin. The protein chains collapse, making everything watery again.
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They contain a protein-digesting enzyme called bromelain. Bromelain is used as a meat tenderizer. Gelatin is made out of animal proteins. When you add water to the gelatin, long chains of protein form.
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