Products

Papain

Product Information

Cat #

MBS-0226

CAS No.

9001-73-4

Enzyme Commission Number

EC 3.4.22.2

Product Overview

High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.

Features

Ready-to-use product, accelerating research progress, enhancing application performance.

Method

Technology

Synonyms

papayotin; summetrin; velardon; papaine; Papaya peptidase I

Type

Function

Type example of peptidase family C1 from latex of the papaya (Carica papaya) fruit. Inhibited by compound E-64 and proteins of the cystatin family.

Applications

Food Industry

Storage

Should be stored in a cool place avoiding high temperature.

Storage Buffer

Shelf Life

Strains

Plant cells

Source

Carica Papaya

Appearance

Molecular Weight

Color / Form

Instruction

Enzyme Class

Hydrolases

Production Methods

Fermentation

Activity

Specific Enzyme Activity

Purity

Unit Definition

Amino Acids Sequence

WARNINGS

Shipping

Formula

Reaction

Hydrolysis of proteins with broad specificity for peptide bonds, but preference for an amino acid bearing a large hydrophobic side chain at the P2 position. Does not accept Val in P1′

Recommendation

Species Reactivity

Contents

Compatibility

Melting Point

Final Titre

Fermentation Time

Recovery Yield

Starting Material

Specification

On customer requests

Substrates

Concentration

Usage And Dosage

Description

An enzyme capable of broad specificity protein hydrolysis over a wide pH range. Typically used as a meat tenderizer and in pet food production.

For Research Use Only.

Have a question? Get a Free Consultation