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Send EmailE111, Papain, Papaya Protease, Vegetable Pepsin, Papaya Proteinase I, 9001-73-4
🧪 Papain – Proteolytic Enzyme Profile
📌 1. Chemical Identity
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Product Name: Papain
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Other Names:
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Papaya protease
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Vegetable pepsin
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Papayotin
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Papaya proteinase I
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CAS Number: 9001-73-4
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EC Number: 3.4.22.2
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Molecular Weight: ~23,406 Dalton
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Chemical Class: Cysteine protease
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Source: Latex of unripe papaya fruit (Carica papaya)
⚙️ 2. Physical & Chemical Properties
| Property | Description |
|---|---|
| Appearance | Amorphous powder, white to pale yellow |
| Odor | Mild characteristic odor |
| Solubility | Soluble in water; insoluble in ethanol, acetone, chloroform, ether |
| Optimal pH | ~7.0 |
| Reactivity | Chemically inert under normal conditions; reactive with strong oxidizers |
| Stability | Stable across a wide pH range |
🧬 3. Enzymatic Activity
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Papain is a proteolytic enzyme that hydrolyzes proteins into peptides and amino acids
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Belongs to the cysteine protease family, with an active site containing a cysteine residue
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Known for anti-inflammatory and anti-edematous properties
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Used in protein digestion, cell renewal, and biochemical processing
🏭 4. Industrial Applications
| Sector | Application |
|---|---|
| Food Industry | Meat tenderizer; improves texture and flavor by breaking down proteins |
| Pharmaceuticals | Digestive aid; supports gastrointestinal health and wound healing |
| Cosmetics | Exfoliant in skincare; removes dead skin cells in peels and masks |
| Brewing | Reduces haze in beer by breaking down protein residues |
| Leather Processing | Softens and cleans hides during tanning and finishing |
🧾 5. Summary
Papain is a versatile enzyme extracted from papaya latex, widely used across food, health, cosmetic, and industrial sectors. Its ability to cleave proteins under mild conditions makes it valuable for both biological and technical applications.
