Papain (Technical Grade)

CAS: 9001-73-4

Ref. TR-P190450

Product Information

• Name: Papain (Technical Grade)
• Synonyms: Arbuz, Caroid, Collupulin,Adolph's Meat Tenderizer, Collupulin L, Cristalase, Adolph's Meat Tenderizer, Collupulin, Collupulin MG, 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
• CAS: 9001-73-4

Description

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)

• Brand: TRC

Chemical properties

• Color/Form: Off-White to Light Beige Solid
• InChI: InChI=1S/C17H23NO6/c1-17(2,3)24-16(22)18-13(15(20)21)9-10-14(19)23-11-12-7-5-4-6-8-12/h4-8,13H,9-11H2,1-3H3,(H,18,22)(H,20,21)
• InChI key: InChIKey=AJDUMMXHVCMISJ-UHFFFAOYSA-N
• SMILES: CC(C)(C)OC(=O)NC(CCC(=O)OCc1ccccc1)C(=O)O