Introduction to papain

Enzymatic technology manufacturer: Papain, also known as papain, is a proteolytic enzyme. Papain is a low-specificity proteolytic enzyme contained in papaya. It is widely present in the roots, stems, leaves and fruits of papaya, and is most abundant in immature milk. The active center of papain contains cysteine and is a thiol protease. It has the characteristics of high enzymatic activity, good thermal stability, natural health and safety, etc., so it is widely used in food, medicine, feed, daily chemicals, leather and textile industries. application.

Enzymatic technology manufacturer: The immature fruit of papaya contains proteolytic enzymes such as papain, chymopapain A, chymopapain B, and papain B. And it is known that the primary structures of the four cysteine proteases have a high degree of homology. Among them, papain is a thiol protease that can hydrolyze the carboxyl termini of arginine and lysine in proteins and peptides, and can preferentially hydrolyze amino acids with two carboxyl groups at the N terminus of peptide bonds or aromatic L-amino acids.

Enzymatic technology manufacturer: Papain is a proteolytic enzyme with a molecular weight of 23,406 and consists of a peptide chain containing 212 amino acid residues. There are at least three amino acid residues in the active center of this enzyme, which are Cys25, His159 and Asp158. When Cys25 is oxidized by oxidants or combined with metal ions, the activity of the enzyme is inhibited, and the reducing agent cysteine (or sulfite) or EDTA can restore the activity of the enzyme. The other six cysteine residues form three pairs of disulfide bonds, none of which are in the active site. Pure papain products can contain: papain, molecular weight 21,000, accounting for approximately 10% of soluble protein; chymopapain, molecular weight 26,000, accounting for approximately 45% of soluble protein; lysozyme, molecular weight 25,000, accounting for approximately 20% of soluble protein ; and different enzymes such as cellulases.