What enzyme is involved when an apple is being simmered to soften?

The enzyme involved when an apple is being simmered to soften is pectinase. Here's a step-by-step explanation:

1. Apples contain a substance called pectin, which is a type of polysaccharide that acts as a structural component in the cell walls of plants.

2. Pectin gives apples their firm, crisp texture. When apples are raw, the pectin structure is intact, making the apples hard.

3. When apples are cooked or simmered, the heat causes the pectin to break down. This process is facilitated by the enzyme pectinase.

4. Pectinase breaks down the pectin in the apples, causing them to become softer and more pliable.

5. The longer the apples are simmered, the more the pectin breaks down, and the softer the apples become.

6. Once the apples are removed from the heat and allowed to cool, they will remain in their softened state, as the pectinase has permanently altered the structure of the pectin in the apples.