This product is an aqueous solution containing 35 - 55% glycerol.
76216
Papain from Carica papaya
solution, light brown, ≥10 U/mg protein (~25 mg/ml)
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50 MG
€ 159,00
250 MG
€ 237,00
1 G
€ 783,00
About This Item
CAS Number:
UNSPSC Code:
12352204
eCl@ss:
42030311
EC Number:
232-627-2
NACRES:
NA.54
MDL number:
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Product Name
Papain from Carica papaya, solution, light brown, ≥10 U/mg protein (~25 mg/ml)
biological source
papaya
form
solution
specific activity
≥10 U/mg protein (~25 mg/ml)
mol wt
Mr ~23000
technique(s)
cell culture | mammalian: suitable
single cell analysis: suitable
color
light brown
storage temp.
2-8°C
Quality Level
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This Item | P5306 | 10108014001 | P4762 |
|---|---|---|---|
| specific activity ≥10 U/mg protein (~25 mg/ml) | specific activity ≥8.0 units/mg protein | specific activity 30 U/mg, ~30 units/mg protein (At 25 °C with BAEE as the substrate.) | specific activity ≥10 units/mg protein |
| technique(s) cell culture | mammalian: suitable, single cell analysis: suitable | technique(s) - | technique(s) - | technique(s) cell culture | mammalian: suitable, single cell analysis: suitable |
| biological source papaya | biological source papaya (latex) | biological source papaya | biological source papaya (latex) |
| form solution | form lyophilized powder | form suspension | form lyophilized powder |
| mol wt Mr ~23000 | mol wt 23.4 kDa | mol wt 23 kDa | mol wt 23.4 kDa |
| storage temp. 2-8°C | storage temp. −20°C | storage temp. - | storage temp. −20°C |
Application
Papain from Carica papaya has been used:
Papain is used as a meat tenderizer. It′s also used to break up tissue in the preparation of primary cell cultures.
Biochem/physiol Actions
Papain is a cysteine protease that cleaves peptide bonds and is known to cleave the Fc portion of antibodies.
Papain plays an important role in many biological processes in many living organisms. It exhibits proteolytic activity against proteins, amino-acid esters and amide links, and short-chain peptides. Papain preferentially cleaves the peptide bonds of basic amino acids such as arginine, phenylalanine, and lysine. It has a wide range of applications in drug discovery, pharmaceutical, food[4], baking, and dairy industries.[5]
General description
Papain is a proteolytic enzyme and is naturally occurring in papaya (Carica papaya L.). It is obtained from the latex of cut unripe papaya. Papain belongs to the cysteine proteinase family. It is a globular, single-chain protein composed of four disulfide bridges and catalytically essential residues. Papain consists of an all α-domain and anti-parallel β-sheet domain.[4]
Other Notes
1 U corresponds to the amount of enzyme which hydrolyzes 1 μmol N-benzoyl-L-arginine ethyl ester (BAEE, Cat. No. 12880) per minute at pH 6.2 and 25°C
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Faceshields, Gloves
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Extraction of Near-Field Fluorescence from Composite Signals to Provide High Resolution Images of Glial Cells
Robert T D, et al.
Biophysical Journal, 80(5), 2477-2482 (2001)
The effect of glycosaminoglycan enzymes and proteases on the viscosity of alpaca seminal plasma and sperm function
Kershaw CM, et al.
Animal Reproduction Science, 138(1-2), 261-267 (2013)
Papain , a plant enzyme of biological importance: a review
Mamboya E.
American Journal of Biochemistry and Biotechnology, 8(2), 99-104 (2012)
José M Laparra et al.
Journal of food science, 74(6), H168-H173 (2009-09-03)
This study aims to understand the enhancing effect of glycosaminoglycans (GAGs), such as chondroitin/dermatan structures, on Fe uptake to Caco-2 cells. High-sulfated GAGs were selectively purified from cooked haddock. An in vitro digestion/Caco-2 cell culture model was used to evaluate
Immobilization of papain: A review
Veymar G, et al.
International Journal of Biological Macromolecules, 188, 94-113 (2021)
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