Bromelin, papain, actinidan, and ficin prevent and weaken gel formation by hydrolyzing protein in the gel network

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Bromelin, papain, actinidan, and ficin are proteolytic enzymes that break down proteins, which can prevent or weaken gel formation by breaking down the protein network that forms the gel. Bromelin, papain, actinidan, and ficin are proteolytic enzymes that break down proteins, which can prevent or weaken gel formation by breaking down the gel network.

Bromelin, Papain, Actinidan, and Ficin Prevent and Weaken Gel Formation