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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]
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.
Chymopapain (EC 3.4.22.6, chymopapain A, chymopapain B, chymopapain S, brand name Chymodiactin) is a proteolytic enzyme isolated from the latex of papaya (Carica papaya).It is a cysteine protease which belongs to the papain-like protease (PLCP) group. [1]
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]
The papain enzyme present in the milky latex of immature fruits and leaves is often used in the culinary industry as a meat tenderizer since it is a digestive enzyme. [7] Traditionally, the mountain papaya fruit is also prepared as an infused drink including passion fruit, apple, and other fruits and is often sold by street vendors. [citation ...
Glycyl endopeptidase (EC 3.4.22.25, papaya peptidase B, papaya proteinase IV, ... This enzyme is isolated from the papaya plant, Carica papaya. References
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.
Papain is a protease obtained from the latex of the fruit of the papaya tree. It has been used (without regulation) for wound debridement for many years, but in the US in 2008 it was brought under regulation by the U.S. Food and Drug Administration and removed from sale for this purpose, following reports of adverse effects. On the other hand ...
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