E111, Papain, Papaya protease, Vegetable pepsin, Papaya proteinase I, 9001-73-4

E111, Papain, Papaya protease, Vegetable pepsin, Papaya proteinase I, 9001-73-4

CAS Nr:  9001-73-4

Papain is known by several names in English, including:

• Papaya protease: Reflecting its origin from the papaya plant.

• Vegetable pepsin: Highlighting its plant-based source.

• Papayotin: Another common name for papain.

• Papaya proteinase I: Indicating its function as a proteinase enzyme from papaya.

These names are used in various contexts and industries to refer to the same enzyme.

Papain is a proteolytic enzyme derived from the raw fruit of the papaya plant (Carica papaya). It is known for its ability to break down proteins into smaller peptides and amino acids. Here are some key points about papain:

• Source: Extracted from the latex of the papaya fruit.

• Uses: Commonly used as a meat tenderizer, in digestive aids, wound treatments, and various cosmetic products.

• Physical Properties: Appears as a white to light yellow amorphous powder. It is soluble in water but insoluble in ethanol, acetone, chloroform, and ether.

• Optimal pH: Functions best around pH 7.

• Molecular Weight: Approximately 23,406 Daltons.

Papain is a proteolytic enzyme with distinct physical and chemical properties. Here are some key characteristics:

Physical Properties

• Appearance: White to light yellow amorphous powder.

• Odor: Slight characteristic odor.

• Solubility: Soluble in water, but insoluble in ethanol, acetone, chloroform, and ether.

• Optimum pH: Around 7.

Chemical Properties

• Molecular Weight: Approximately 23,406 Daltons.

• Enzyme Classification: EC 3.4.22.2.

• Activity: Papain exhibits proteolytic activity, meaning it breaks down proteins into smaller peptides and amino acids.

These properties make papain useful in various applications, including food processing, medicine, and cosmetics.

Papain is valued for its anti-inflammatory and anti-edema properties, making it useful in medical applications. It is also used in skincare products to exfoliate dead skin cells and rejuvenate the skin.

Papain is a proteolytic enzyme extracted from the raw fruit of the papaya plant. It is often used in meat tenderizing, as well as in various medical and cosmetic applications. Papain works by breaking down proteins into smaller peptides and amino acids, making it useful in digestive aids and treatments for wounds and inflammation.

usage

Papain has a wide range of applications across various industries. Here are some of its primary uses:

1. Food Industry: Papain is commonly used as a meat tenderizer. It breaks down tough meat fibers, making the meat more tender and easier to chew.

2. Medical Field: Papain is used in digestive aids to help break down proteins in the stomach. It is also used in wound care products to clean and debride wounds, promoting faster healing.

3. Cosmetics: Papain is found in skincare products, such as exfoliants and face masks, to help remove dead skin cells and rejuvenate the skin.

4. Brewing Industry: In beer production, papain is used to reduce haze by breaking down proteins that can cause cloudiness.

5. Leather Industry: Papain is used in the leather processing industry to soften and clean hides.

These diverse applications highlight the versatility and effectiveness of papain as an enzyme.