Papain

English Name: Papain

Other Names: Papaya enzyme; Papain proteinase; Papaya ferment; Papain

CAS Number: 9001-73-4

Grade: BR

Molecular Weight: 21,000～23,000

Activity: ≥800 u/mg    

Moisture: ≤8.0%

Ash Content: ≤12%

Lead (as Pb): ≤2.0 mg/kg

Arsenic (as As): ≤2.0 mg/kg

Optimum Temperature: 65°C

Optimum pH: 6.0～7.0

Properties: White to light yellow powder. An enzyme capable of hydrolyzing polypeptides, amides, and esters. Its molecule consists of a folded polypeptide chain with 212 residues. Slightly hygroscopic. Sensitive to light. Incompletely soluble in water and glycerol; almost insoluble in most organic solvents. Enzyme reaction: Cleaves Arg-, Lys-, Phe-, X amino acids. Model substrates include benzoyl arginine ethyl ester (BAEE), N-benzoyl-L-arginine p-nitroanilide (N-α-Bz-L-Arg-4-NA), and benzyloxycarbonyl valyl glycyl arginine p-nitroanilide (Chromozym TRY). Activators include cysteine (Cys), glutathione (GSH), EDTA, and reducing agents. Inhibitors include mercury (Hg²⁺), other heavy metals, iodoacetic acid, N-ethylmaleimide (NEM), N-p-tosyl-L-phenylalanine chloromethyl ketone (TPCK), and p-tosyl-L-lysine chloromethyl ketone (TLCK).

Use: Biochemical research

Storage: RT