Question

* Required 1. The stems and fruits of pineapple plants contain a group of protein-digesting enzymes collectively called bromelain and often used as an antibrowning agent for fruits and vegetables. Fruits and vegetables brown when they are bruised during transport or sliced and exposed to air. This browning is controlled by enzymatic pathways that produce brown pigments. The browning of fruits and vegetables reduces the nutritional value of the food, so antibrowning agents such as bromelain are used. Identify the type of monomer of which this enzyme is composed.

Answer 1

Answer:

Bromelain is a group of sulfhydryl containing proteases. Each of these proteases is composed of amino acids, the building blocks of protein.

Explanation:

Bromelain:

Bromelain is not regarded as a single enzyme. It is a mixture of proteolytic enzymes  as well as phosphatases, glucosidases, peroxidases, cellulases  and glycoproteins. At first, bromalain was regarded as an enzyme mixture produced by pineapple plants (Ananas comosus) but now it is referred to as any protease extracted from the Bromeliaceae family.

Proteins are macromolecules composed of amino acid subunits or monomers. Amino acids, linked through peptide bonds, form the complex globular structures of enzymes.