Papain

May 23, 2019


Papain is a proteolytic enzyme and it’s a low specific proteolytic enzyme in papaya, which is widely distributed in the roots, stems, leaves and fruits of papaya. Papain is the most abundant proteolytic enzyme in immature milk. The active center of Papain is cysteine, which belongs to thiol protease. It has the characteristics of high activity, good thermal stability, natural health and safety, so it has been widely used in food, medicine, feed, daily chemical, leather and textile industries.

Papain

Papain is a mercaptoprotein with wide substrate specificity. It acts on the peptide bonds formed by L-arginine, L-lysine, glycine and L-guaranteein residue carboxyl groups in proteins. This enzyme belongs to endopeptidase, which can cut the internal peptide chain of whole egg protein molecule - CO - NH - to produce polypeptides with smaller molecular weight. Protease present in endosperm of papaya. EC3.4.22.2. As a plant-derived protease, the research progress of this enzyme is the fastest. This enzyme mainly acts in the form of endopeptidase. The production of activity, and cysteine residue is indispensable, so it is a thioprotein, the specificity of the substrate is not very strict, molecular weight is 23400, amino acid residue 212.

Papain is a kind of protease that can decompose proteins in acidic, neutral and alkaline environment. Its appearance is white to light yellow powder, slightly hygroscopic.


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