Concentration-Dependent Investigation of the Inhibition of Bromelain Mediated Protein Hydrolysis on Egg Albumen through Coffea arabica

Abstract

Abstract The implications of caffeinated beverages on human health has been widely debated. In a population that consumes an average of 250 mg of caffeine daily, investigation of health concerns is of high importance. Analysis of five variations of Coffea arabica concentration was conducted on the hydrolysis of egg albumen by the proteolytic enzyme bromelain, over 15 minutes. The results suggest a statistically significant difference (p < < 0.05) in the rate of hydrolysis as a product of the concentration of Coffea arabica in the experimental solution. Findings of this exploration on the sensitivity of protein hydrolysis to C. arabica suggest greater comprehension of the inhibitory nature of Coffea arabica on enzymatic digestion, which may play an important role in medical advancements to support absorption of amino acids into the bloodstream, extending to promoting healthy lifestyles. The research under exploration discusses how variations in the concentration of instant coffee affect the rate of protein digestion of egg albumin using bromelain.