CAS 9001-73-4

Papain

Description:

Papain is a proteolytic enzyme derived from the latex of the papaya fruit (Carica papaya). It is classified as a cysteine protease, meaning it cleaves peptide bonds in proteins through the action of a cysteine residue in its active site. Papain exhibits a broad substrate specificity, allowing it to hydrolyze various proteins, making it valuable in food processing, meat tenderization, and as a digestive aid. The enzyme is typically active in a pH range of 6 to 8 and is stable at temperatures up to approximately 60°C, although prolonged exposure to high temperatures can lead to denaturation. Papain is also known for its potential therapeutic applications, including wound healing and anti-inflammatory effects. In addition to its enzymatic activity, papain has been studied for its role in various biochemical processes and its potential use in biotechnological applications. Due to its protein-digesting capabilities, it is important to handle papain with care, as it can cause irritation to the skin and mucous membranes.

Formula: Unspecified

Synonyms:

• Adolph's Meat Tenderizer
• Arbuz
• Caroid
• Collupulin
• Collupulin L
• Collupulin MG
• Cristalase
• E.C. 3.4.22.2
• E.C. 3.4.4.10
• Fermizyme V 100
• Liquipanol
• Liquipanol T-200
• M 0009
• Nematolyt
• P 3375
• Panol II
• Papain 300
• Papain 6000
• Papain 6000L
• Papain DF
• Papain F
• Papain FL 3
• Papain M-40
• Papain W 40
• Papaina
• Papainase
• Papaine
• Papase
• Papayaze
• Papayotin
• Pb 01
• Ph 9028
• Pro-Fix 500
• Profix 100
• Profix 100L
• Profix 200L
• Profix 6500
• Profix Conc
• Promod 114
• Promod 144
• Promod 144MG
• Protease V 100
• Sigma P 3375
• Summetrin
• Tromasin
• Velardon
• Vermizym
• Vinozym P

Papain from Carica Papaya (contains 60% Maltose)

CAS: 9001-73-4

Color and Shape: White to Light yellow to Light orange powder to crystal

Ref: 3B-P2936

Papain

CAS: 9001-73-4

Formula: C₁₇H₂₃NO₆

Color and Shape: Solid

Molecular weight: 337.3676

Ref: IN-DA00394S

Papain

CAS: 9001-73-4

Purity: ≥ 6000U/mg (USP units)

Color and Shape: White to light-brown powder

Molecular weight: -

Ref: 7W-GE7465

Papain (From Papaya fruit)

CAS: 9001-73-4

Papain (From Papaya fruit)

Ref: 54-BI12273

Papain

CAS: 9001-73-4

Papain is a cysteine protease of the peptidase C1 family. Papain is used in food, pharmaceutical, textile, and cosmetic industries.

Formula: C₉H₁₄N₄O₃

Purity: 98%

Color and Shape: Solid

Molecular weight: 226.232

Ref: TM-T19503

Papain

CAS: 9001-73-4

Papain is a potent enzyme inhibitor that is commonly used in research and various industries. It has the ability to break down proteins and is often used as a digestive aid. Papain can also be found in certain fruits, such as papaya, where it helps with the breakdown of proteins during digestion. This enzyme has many applications, including its use as an ingredient in cellulose inhibitors, which help to reduce the viscosity of certain substances. Additionally, papain has cytotoxic properties and can be used as an antibiotic. Its unique properties have also made it useful for other purposes, such as in electrode fabrication and crystallization processes.

Purity: (U/G) Min. 100000

Color and Shape: White Powder

Ref: 3D-FP72023

Papain 2x USP ex. Papaya Latex (cryst), 25U/mg

CAS: 9001-73-4

Color and Shape: White to slight yellow, Crystalline

Ref: SR-14049

Papain 5x USP ex. Papaya Latex, 30000 USP U/mg powder

CAS: 9001-73-4

Color and Shape: Off-white to Pale brown, Powder

Ref: SR-80400

Papain 1x USP ex. Papaya Latex, 6000 USP U/mg powder

CAS: 9001-73-4

Color and Shape: Yellowish white, Fine powder

Ref: SR-95907

Papain (Technical Grade)

CAS: 9001-73-4

Stability Hygroscopic
Applications Papain is used in the induction of T helper type 2 (Th2) immunity in the genital mucosa. Papain-functionalized gold nanoparticles as heterogeneous biocatalyst for bioanalysis and biopharmaceuticals analysis. Also used in the elucidation of the anti-proliferative activity of bovine blood hydrolyzates towards cancer cells including, lymphoma, breast cancer, hepatocytes and epithelial colorectal adenocarcinoma cells in cultureBiochem/physiol ActionsA cysteine protease that cleaves peptide bonds of basic amino acids, leucine, or glycine.pH optimum 6.0-7.0Also hydrolyzes esters and amides.Papain papaya latex has antifungal activity against C. albicans. It is a cysteine protease that cleaves peptide bonds of basic amino acids, leucine, or glycine.. The pH optimum is 6.0-7.0. Papain hydrol
References Oh, J. E.,et al.: Proc. Natl. Acad. Sci. USA, 114, 1188 (2017); Liu, S., et al.: Analytica Chimica Acta, 963, 33 (2017); O'Sullivan, S. M., et al.: Int. J. Food Sci. Technol., 52, 1049 (2017)

Formula: C₉H₁₄N₄O₃

Color and Shape: Neat

Molecular weight: 226.23

Ref: TR-P190450

Papain

CAS: 9001-73-4

Enzymes and prepared enzymes, nesoi

Formula: C₁₃H₁₈O₂

Color and Shape: Cream Off-White Powder

Molecular weight: 206.2808

Ref: 45-1495005