Papain

Papain, also known as papaya proteinase I, is a cysteine protease (EC 3.4.22.2) enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis). It is found in both the leaves and the unripe fruit of the plant. Papain has been used as a tenderizer throughout South America for millenia due to its ability to break down tough connective fiber in meat. The efficacy and ease of production of Papain has maintained its use in most commercial tenderizers. The enzyme is also used regularly as a biocatalyst in the pharmaceutical industry, in food science and in biotechnology due to its broad ability to hydrolyse covalent peptide bonds; for example, in antibody fragmentation papain is used to split Fab fragments from whole immunoglobulin.

Papain Target Details

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Products

Proteins (2)

Type

Native (1)

Recombinant (1)

Target

Papain (2)

Publications

No (2)

Tag

6His, N-terminus (1)

Species

Carica papaya (1)

Source

E. coli (1)

Papaya (1)

Purification

Purified (1)

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Carica papaya Papain Protein (Recombinant 6His, N-terminus) (aa134-345) - LS-G64046

Source:

E. coli

Tag:

6His, N-terminus

Price:

1 mg/$1,679; 100 µg/$598; 20 µg/$405

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Papain Protein (Native) (Full Length) - LS-G132053

Source:

Papaya

Tag:

None

Price:

5000 Units/$346

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