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Send EmailPapain, Papaya Protease, Vegetable Pepsin, Papayotin, Papaya Proteinase, E111, 9001-73-4
PAPAIN – PAPAİN
CAS Number: 9001-73-4
EC Number (EINECS): 232-627-2
Molecular Weight: ~23,406 g/mol
Enzyme Class: Cysteine protease (EC 3.4.22.2)
Source: Latex from unripe papaya fruit (Carica papaya)
E Number: E111
SECTION 1: CHEMICAL IDENTITY AND DEFINITION
| Parameter | Information |
|---|---|
| Product Name | Papain |
| Other Names | Papaya Protease, Vegetable Pepsin, Papayotin, Papaya Proteinase I |
| Chemical Class | Cysteine protease |
| CAS Number | 9001-73-4 |
| EC Number (EINECS) | 232-627-2 |
| Enzyme Commission (EC) | 3.4.22.2 |
| Molecular Weight | ~23,406 Da |
| Source | Latex from unripe papaya (Carica papaya) |
| Appearance | White to light yellow, amorphous powder |
| Odor | Slight characteristic |
| Physical State (20°C) | Solid (powder) |
| Solubility | Soluble in water; insoluble in ethanol, acetone, chloroform, ether |
| E Number | E111 (Food additive) |
SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES
| Property | Value |
|---|---|
| Appearance | White to light yellow, amorphous powder |
| Odor | Slight characteristic |
| Molecular Weight | ~23,406 Da |
| Optimum pH | ~7.0 (active range: 3.0 – 9.5) |
| Optimum Temperature | 50 – 65 °C |
| pH Stability | Stable across broad pH range (3.0 – 9.5) |
| Thermal Stability | Stable up to 60-65°C; inactivated at 80-90°C |
| Solubility in Water | Soluble |
| Solubility in Ethanol | Insoluble |
| Solubility in Acetone | Insoluble |
| Solubility in Chloroform | Insoluble |
| Solubility in Ether | Insoluble |
| Activators | Cysteine, glutathione, EDTA |
| Inhibitors | Heavy metals (Hg²⁺, Cu²⁺), iodoacetic acid, oxidizing agents |
| Isoelectric Point | ~8.75 |
| Specific Activity | ≥ 2.0 units/mg protein |
SECTION 3: ENZYMATIC MECHANISM
| Parameter | Description |
|---|---|
| Enzyme Class | Cysteine protease |
| Active Site | Cysteine residue (Cys-25) |
| Catalytic Triad | Cysteine (Cys-25), Histidine (His-159), Asparagine (Asn-175) |
| Substrate Specificity | Broad: hydrolyzes peptide bonds with aromatic or hydrophobic residues |
| Reaction | Protein + H₂O → Peptides + Amino Acids |
| Inhibition | Heavy metals (Hg²⁺, Cu²⁺), iodoacetic acid, oxidizing agents |
| Activation | Reducing agents (cysteine, glutathione, EDTA) |
SECTION 4: ENZYME ACTIVITY
| Parameter | Value |
|---|---|
| Specific Activity | ≥ 2.0 units/mg protein |
| One Unit Definition | Amount of enzyme that hydrolyzes casein to produce 1 µg of tyrosine per minute at pH 6.0 and 37°C |
| Optimum pH | ~7.0 (active range: 3.0 – 9.5) |
| Optimum Temperature | 50 – 65 °C |
| Thermal Inactivation | 80-90 °C for 10 minutes |
| Activators | Cysteine, glutathione, EDTA |
| Inhibitors | Heavy metals (Hg²⁺, Cu²⁺), iodoacetic acid, oxidizing agents |
SECTION 5: INDUSTRIAL APPLICATIONS
5.1. Food Industry
| Application | Function |
|---|---|
| Meat Tenderization | Breaks down collagen and muscle proteins; improves texture |
| Protein Hydrolysis | Produces protein hydrolysates and flavor enhancers |
| Beer and Beverage Clarification | Removes haze-causing proteins |
| Baking Industry | Modifies gluten structure; improves dough handling |
| Sausage Production | Improves texture and digestibility |
| Protein-Based Foods | Enhances nutritional value of plant proteins |
| Egg White Modification | Reduces allergenicity; improves functionality |
| Cheese Manufacturing | Modifies casein structure (limited use) |
5.2. Pharmaceutical and Healthcare
| Application | Function |
|---|---|
| Digestive Support | Protein digestion aid |
| Wound Healing | Debridement of necrotic tissue |
| Anti-inflammatory | Reduces inflammation and edema |
| Burn Treatment | Enzymatic debridement of burn wounds |
| Antibacterial | Synergistic effect with antibiotics |
5.3. Cosmetic Industry
| Application | Function |
|---|---|
| Exfoliation | Removes dead skin cells |
| Face Masks | Enzymatic peeling |
| Skin Care | Protein breakdown for smoother skin |
| Anti-Aging | Cell renewal and skin regeneration |
| Hair Care | Protein modification |
5.4. Other Industrial Applications
| Application | Function |
|---|---|
| Leather Processing | Softening and cleaning hides |
| Textile Industry | Protein fiber modification |
| Detergent Industry | Protein stain removal |
| Water Treatment | Protein degradation |
| Research | Protein studies and enzyme assays |
SECTION 6: QUALITY SPECIFICATIONS (FOOD GRADE)
| Parameter | Specification (FCC / USP) |
|---|---|
| Appearance | White to light yellow, amorphous powder |
| Identification | Positive (Enzyme activity test) |
| Proteolytic Activity | ≥ 2.0 units/mg |
| Loss on Drying | ≤ 8.0% |
| Ash Content | ≤ 10.0% |
| pH (1% solution) | 5.0 – 7.0 |
| Heavy Metals (as Pb) | ≤ 10 ppm |
| Lead (Pb) | ≤ 2 ppm |
| Arsenic (As) | ≤ 3 ppm |
| Mercury (Hg) | ≤ 1 ppm |
| Cadmium (Cd) | ≤ 1 ppm |
| Total Plate Count | ≤ 10,000 CFU/g |
| Yeast and Mold | ≤ 100 CFU/g |
| Salmonella spp. | Negative in 25g |
| Escherichia coli | Negative in 10g |
SECTION 7: MICROBIOLOGICAL SPECIFICATIONS
| Parameter | Specification |
|---|---|
| Total Aerobic Mesophilic Bacteria | ≤ 10,000 CFU/g |
| Yeast and Mold | ≤ 100 CFU/g |
| Salmonella spp. | Negative in 25g |
| Escherichia coli | Negative in 10g |
| Staphylococcus aureus | Negative in 1g |
| Pseudomonas aeruginosa | Negative in 1g |
SECTION 8: TYPICAL DOSAGE
| Application | Recommended Dosage |
|---|---|
| Meat Tenderization | 0.1-0.5% of meat weight |
| Protein Hydrolysis | 0.1-1.0% of substrate weight |
| Beverage Clarification | 0.01-0.1% of liquid volume |
| Baking | 0.05-0.2% of flour weight |
| Dietary Supplements | 50-200 mg/day |
| Cosmetic Products | 1-5% of formulation |
| Wound Dressing | As formulated |
SECTION 9: STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, well-ventilated area |
| Container Requirements | Tightly closed, original packaging (hygroscopic) |
| Protect From | Moisture, heat, direct sunlight, heavy metals, strong oxidizing agents |
| Shelf Life | 12-24 months (unopened original packaging) |
| Stability Note | Hygroscopic; activity decreases with moisture and heat exposure |
SECTION 10: PACKAGING OPTIONS
| Packaging Type | Quantity | Material |
|---|---|---|
| Aluminum foil bag | 1-5 kg | Laminated aluminum |
| PE-lined kraft paper bag | 25 kg | Kraft paper + PE |
| Plastic pail | 20-25 kg | HDPE |
| Fiber drum | 25-50 kg | HDPE + PE |
| Big-Bag | 500-1000 kg | Polypropylene (with PE liner) |
SECTION 11: SAFETY AND HEALTH INFORMATION
GHS Classification (Bulk Powder)
| Hazard Class | Category |
|---|---|
| Skin Sensitization | Category 1 (H317) |
| Eye Irritation | Category 2A (H319) |
| Signal Word | Warning |
Hazard Statements (H-Codes)
| Code | Statement |
|---|---|
| H317 | May cause an allergic skin reaction |
| H319 | Causes serious eye irritation |
Precautionary Statements (P-Codes)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust |
| P280 | Wear protective gloves/eye protection |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes; remove contact lenses if present and easy to do; continue rinsing |
| P333+P313 | IF SKIN IRRITATION OR RASH OCCURS: Get medical attention |
SECTION 12: TOXICOLOGICAL INFORMATION
| Parameter | Value |
|---|---|
| Oral LD50 (Rat) | > 5,000 mg/kg |
| Skin Irritation | Non-irritant |
| Eye Irritation | Mild irritant |
| Skin Sensitization | May cause sensitization in susceptible individuals |
| Carcinogenicity | Not classified |
| Mutagenicity | Negative in standard tests |
| Allergen | Papain may cause allergic reactions in sensitive individuals (papaya/latex allergy) |
SECTION 13: FIRST AID MEASURES
| Exposure Route | Action |
|---|---|
| Inhalation | Move to fresh air. If respiratory irritation persists, seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. If rash develops, seek medical attention. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Seek medical attention. |
| Ingestion | Rinse mouth. Drink plenty of water. Seek medical attention. |
SECTION 14: REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as food additive (E111) |
| USA (FDA) | GRAS (21 CFR 184.1585) |
| Turkey | Approved (Turkish Food Codex) |
| JECFA | Approved |
| Codex Alimentarius | Approved (INS 111) |
| Halal | Certifiable (plant-based source) |
| Kosher | Certifiable (plant-based source) |
SECTION 15: TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not dangerous goods) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
SECTION 16: FIRE-FIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible organic powder |
| Suitable Extinguishing Media | Water spray (mist), CO₂, dry chemical powder |
| Specific Hazards | When heated, emits CO, CO₂, nitrogen oxides |
| Decomposition Products | CO, CO₂, NOx |
| Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing |
SECTION 17: ACCIDENTAL SPILLAGE AND CLEANUP
| Parameter | Information |
|---|---|
| Personal Protection | Nitrile gloves, protective goggles, dust mask (N95) |
| Cleaning Methods | Sweep or vacuum; avoid dust generation |
| Environmental Precautions | Prevent entry into drains, soil, and surface waters |
| Waste Disposal | According to local regulations; incineration or landfilling at licensed facilities |
SECTION 18: OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Papain, Papaya Enzimi, Papaya Proteaz, Bitkisel Pepsin |
| English Names | Papain, Papaya Protease, Vegetable Pepsin, Papayotin, Papaya Proteinase I |
| Chemical Names | Cysteine protease, EC 3.4.22.2 |
| E Number | E111 |
| CAS Number | 9001-73-4 |
| EC Number | 232-627-2 |
SECTION 19: SUMMARY AND CRITICAL NOTES
Product Summary
| Parameter | Value |
|---|---|
| Product | Papain |
| CAS Number | 9001-73-4 |
| E Number | E111 |
| Appearance | White to light yellow, amorphous powder |
| Molecular Weight | ~23,406 Da |
| Primary Function | Proteolytic enzyme |
| Source | Papaya latex |
Critical Notes
-
Proteolytic Enzyme: Papain hydrolyzes proteins into peptides and amino acids; active at pH 3.0-9.5.
-
Meat Tenderization: Widely used to tenderize meat by breaking down collagen and muscle proteins.
-
Versatile Applications: Used in food, pharmaceutical, cosmetic, and industrial applications.
-
Enzyme Activators: Activated by reducing agents (cysteine, glutathione, EDTA).
-
Enzyme Inhibitors: Inhibited by heavy metals (Hg²⁺, Cu²⁺), iodoacetic acid, and oxidizing agents.
-
Plant-Based: Derived from papaya latex; suitable for vegetarian/vegan and Halal/Kosher applications.
-
Allergen Warning: May cause allergic reactions in individuals with latex or papaya sensitivity.
-
Hygroscopic: Absorbs moisture; store in airtight containers.
-
GRAS Status: Recognized as GRAS by FDA (21 CFR 184.1585).
-
Enzyme Activity: Activity decreases with moisture and heat exposure; store in cool, dry conditions.
IMPORTANT DECLARATION: This Technical Data Sheet (TDS) is for informational purposes only and has been prepared based on available technical data. The user is responsible for determining the product's suitability for their specific application and for complying with all local, national, and international regulations. For complete safety, storage, use, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier.
