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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.
Target Name: | Papain |
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