Which enzyme found in pineapple breaks down protein and prevents gelation?

Bromelain is the enzyme found in pineapple that is known for its ability to break down proteins. This proteolytic enzyme breaks peptide bonds, which makes it effective in tenderizing meat and altering the texture of other protein-based foods. The presence of bromelain is particularly significant in culinary applications, especially when making gelatin desserts, as it can prevent gelation of proteins in gelatin-based dishes. When bromelain is present, it can break down the gelatin proteins before they can form a stable gel structure, which is why it is often recommended to avoid using fresh pineapple in recipes that require gelation.

In contrast, trypsin is another protein-digesting enzyme found in the digestive system but is not associated with pineapple. Amylase is responsible for breaking down carbohydrates and is not relevant to protein breakdown or gelation. Papain, derived from papaya, shares similar properties to bromelain in terms of proteolytic activity but does not come from pineapple. Thus, bromelain is the key enzyme in this context, particularly related to its effects on protein and gelation.