How did bromeliad affect the protein in gelatin?

Bromeliads contain enzymes known as bromelain, which can break down proteins. When bromelain is introduced to Gelatin, it can cause the gelatin to lose its gelling properties because the enzyme denatures the proteins that make up the gelatin structure. This results in a failure to set or a breakdown of the gelatin’s firmness, demonstrating the enzyme's protein-digesting capabilities. Therefore, bromelain can effectively prevent gelatin from solidifying.