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Does mandarin contain any protease, just like the ones in pineapple and papaya that can digest gelatin?
Mandarin does not contain protease similar to that found in pineapple and papaya, which are known for their ability to digest gelatin. The discussion confirms that while mandarin can be used in recipes involving gelatin, it lacks the enzymatic properties that would allow it to break down proteins. Therefore, mandarin is not suitable for applications requiring proteolytic activity.
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