All right everybody so this demonstration is called Enzymes That Ruin Your Desserts so we're going to talk about proteins right now and we can think of proteins we're going to picture this ball of yarn to be our protein and proteins are made up of different amino acids so amino acids you can think of as like the building blocks for proteins okay so each color of yarn here I'm not sure if you can see different yeah you can see them the different colors of yarn so we have blue and then green and yellow kind of like a pink going into an orange so each of these different colors are going to represent an amino acid okay now when we talk about digestion we talk about the fact that our macronutrients they need to be broken down so same thing with protein we need to be able to break down these proteins into smaller bits for our body so how can we break down these these back into their single amino acid well we need something that's called an enzyme and what's known as a protease is going to be that enzyme of proteins that breaks things down so it's going to act like our scissors so these scissors are going to represent our protease our enzyme that's going to break apart these um this protein into amino acids so we're going to say right here so the protease is going to break it apart there and there okay and it would continue all the way down throughout this whole protein so it can be broken down into its single single parts the single amino acids here okay well something you might not have realized is that there are actually proteins in fruits and that's what I have here to show you today so i have gelatin here to show you and you can see this is what was made so it's just a box of regular gelatin okay so it's our gelatin what i want to show you is the control so the gelatin that does not have any fruits in it that looks like this okay so it's just you can flip it upside down it's like jello right so it's pretty solid it's form it's opaque in color so this is just gelatin without anything in it and now i want to show you some different forms of gelatin and what fruits are in them and then explain what's going on here so we're going to start with this one this is our gelatin that has strawberries in it so you can see solid again this one is our gelatin with canned pineapple solid this is gelatin with fresh blueberries and then we have gelatin with fresh pineapple I actually can't tip this over because this one remained a liquid and then we have gelatin with kiwi and i can't tip this one either because again it remained a liquid so what is happening here we have some that remained solids and then we have some that i can't even pick up and turn over because they're liquids right so what I would like to show you here let me just take this one off it's I'll take all of them off okay so what I want and they're fine okay we'll talk about the different gelatin um and what happened because they all came out of the same box but there's something different about all of them so what happens is when you make gelatin it goes uh there's a chemical reaction that happens that actually allows them to solidify so when we think about proteins we need to know what protein is in gelatin and the protein that's in gelatin is actually known as collagen okay and our collagen protein it's going to be these long like tangled filaments that are really flexible kind of like our yarn okay so they're long flexible proteins that tangle what happens is they tangle to form these little pockets here and these pockets actually trap our water and they trap our sugar so they trap water and sugar molecules because when you make gelatin you do add sugar to it so when you pour it in there cold they are able to form that and then you add hot water to it and when it is cooled then the proteins should remain tangled in order to form this solid gelatin right so that's what should happen is we should be able to have these fruits that are able to solidify that are still allowing the gelatin to solidify rather and these other ones that didn't and the reason for this if we think back to when we talked about amino acids being broken up by what something called a protease and they are broken up by things like scissors that means that fresh pineapple and kiwi actually have that protease enzyme in there that comes in and basically cuts up these little proteins we're just gonna pretend my fingers are scissors it's gonna cut up these proteins here and it's not going to allow them to solidify anymore okay so fresh pineapple and kiwi have the protease in them then we have our blueberries canned pineapple and strawberries that do not contain proteases now here's the thing these both are pineapple but they came out as a different reaction so we see with fresh pineapple it did not solidify whereas with this canned pineapple it did and the reason for that is because proteins can be what's called denatured by things like heat or acid and so one of these was heat here with the canned pineapple the canning process involves some heat and some things to make sure that the canned pineapple stays fresh so basically those proteins were already denatured the protease was already denatured and it allowed the solidifying process to happen in the canned pineapple whereas with the fresh pineapple the proteases were still there so it did not it did not allow that gelatin to kind of solidify and tangle and trap the water and the sugar molecules in it okay and this is the same thing like commercial tenderizers that are used on meat so like those like sprinkle tenderizers the same process so if we want to make something really tender and juicy we might add these these enzymes or these protease containing fruits to them or you might add that that shaken commercial tenderizer to them sometimes people will put like the pineapple on a ham to make it more tender all reasons all having to do with the protease now i have some other ones over here that i want to show you as well and these are actually ones that were made with something that's called agar agar and it's a vegetable gum so this is essentially vegan gelatin so it is gelatin that is not from an animal derivative and what that means then is that there's no animal derivative in this so there are no proteins already in it in the form of there's no collagen there to be broken down by the protease by those little scissors there so here I have the kiwi which in the regular gelatin did not allow it to solidify and then i have this kiwi in the vegan gelatin that solidified i have it with blueberries as we know blueberries remained solid because they don't contain that protease to begin with so they remained solid here as well and then here I have fresh pineapple so I use fresh pineapple we know that over here the fresh pineapple did not set up whereas here it did oops here it did solidify okay as you can see there and again the reason is because this vegan gelatin is not an animal derivative made from collagen okay it's made from that vegetable gum what's called agar agar so I hope that that was kind of interesting understanding that even our fruits can have these enzymes that can go in and kind of act as little scissors to break apart these proteins that will then allow it to either remain a liquid or they do not contain the protease that remain solid so I'm going to run through this again this is better the um fruits I'm sorry that have proteases in them we have fresh kiwi fresh pineapple also included are like mango and papaya um but it's Ohio so we don't we don't come across those in the winter months as much and the fruits that do not contain proteases are going to be our strawberries our blueberries and then our canned pineapple so I hope that was helpful I hope that's interesting to you and I hope it helps you remember something about how proteins are created in gelatin and if nothing else hopefully you learned what fruits to add and what fruits not to add to your jello