Tag: Enzyme denaturation

Pineapple skin contains the enzyme bromelain, known for its anti-inflammatory properties, but boiling inactivates this heat-sensitive compound, significantly reducing or eliminating its effectiveness. Many traditional remedies call for boiling pineapple skins to make a tea, but for the purpose of preserving the active enzyme, this method is counterproductive.

Lactase is a crucial enzyme that breaks down lactose, the sugar found in milk. A common misconception, however, is that cooking or heating dairy products can eliminate the lactose, but the truth is that heat can permanently deactivate lactase. Understanding how high temperatures affect this enzyme is key for anyone managing lactose intolerance or cooking with dairy.