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  2. Papain - Wikipedia

    en.wikipedia.org/wiki/Papain

    The enzyme is deacylated by a water molecule and releases the carboxy terminal portion of the peptide. In immunology, papain is known to cleave the Fc (crystallisable) portion of immunoglobulins (antibodies) from the Fab (antigen-binding) portion. Papain is a relatively heat-resistant enzyme, with an optimal temperature range of 60 to 70 °C. [9]

  3. Chymopapain - Wikipedia

    en.wikipedia.org/wiki/Chymopapain

    These 2 turns are the main difference between chymopapain's structure and other papaya proteinase proteins such as papain or caricain, which have similar conformations. [ 11 ] [ 12 ] Besides, chymopapain presents 3 disulfide bonds as post-traducional modifications stablished between residues 156–197, 190–229 and 287–338.

  4. Papain-like protease - Wikipedia

    en.wikipedia.org/wiki/Papain-like_protease

    The relationship between plant papain-like proteases and pathogen responses—such as cystatin inhibitors—have been described as an evolutionary arms race. [19] Some PLP family members in plants have culinary and commercial applications. The family's namesake member, papain, is a protease derived from papaya, used as a meat tenderizer. [20]

  5. Caricain - Wikipedia

    en.wikipedia.org/wiki/Caricain

    The first description of this enzyme was provided by Schack, [1] who named it papaya peptidase A. The same enzyme has since been given a number of different names, including papaya peptidase II, [4] papaya proteinase III [5] and papaya proteinase. [7] The name caricain was recommended by NC-IUBMB in 1992.

  6. Papaya - Wikipedia

    en.wikipedia.org/wiki/Papaya

    Papaya Plant and fruit, from Koehler's Medicinal-Plants (1887) Conservation status Data Deficient (IUCN 3.1) Scientific classification Kingdom: Plantae Clade: Tracheophytes Clade: Angiosperms Clade: Eudicots Clade: Rosids Order: Brassicales Family: Caricaceae Genus: Carica Species: C. papaya Binomial name Carica papaya L. The papaya, papaw, is the plant species Carica papaya, one of the 21 ...

  7. Cysteine protease - Wikipedia

    en.wikipedia.org/wiki/Cysteine_protease

    Cysteine proteases are commonly encountered in fruits including the papaya, pineapple, fig and kiwifruit. The proportion of protease tends to be higher when the fruit is unripe. In fact, the latex of dozens of different plant families are known to contain cysteine proteases. [2] Cysteine proteases are used as an ingredient in meat tenderizers.

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