Papain is a cysteine protease isolated from papaya latex, papain enzyme extracted from green papaya fruits show highest activity. Papain enzyme can catalyze the breakdown of proteins, short chains of amino acids, amino acid esters, and amide linkages.
- pH: 5.5 - 8
- Temperature: 60-70°C (65°C optimum)
- Substrate: Proteinaceous substrates
- Papain is used in the meat industry as a tenderizer because of its ability to degrade myofibrillar and collagen proteins found in meat.
- Used as clarifying agents in many food processing processes.
- It is also used as an antimicrobial and anti-fungal agent due to its high proteolytic activity.
- Used in manufacturing of synthesis of amino acids and other molecules.
- It is added in toothpastes as tooth whitening agents.
- It is used for organic waste treatment.
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