Papain from Carica papaya Latex(Lyophilized) (C09-1003-307)

Papain is a sulfhydryl protease from Carica papaya latex. It has a molecular weight of 23 kDa and an optimum pH range of 6.0-7.0. The action of papain on leucine methyl ester produces an insoluble polyleucine peptide. Papain breaks down the intercellular matrix of cartilage. Papain is activated by cysteine, sulfide, and sulfite. Stabilizing agents are EDTA, cysteine and dimercaptoethanol.Papain is used as a meat tenderizer. It’s also used to break up tissue in the preparation of primary cell cultures.To ensure full activity, the enzyme should be incubated in a solution containing 1.1mM EDTA, 0.067mM mercaptoethanol and 5.5mM cysteine-HCl for 30 minutes. It is recommended that the enzyme be 0.22 micron filtered after dissolution and prior to use. Specification: ≥15 units/mg protein,with BAEE as substrate MDL Number: MFCD00131791 EC Number: 232-627-2 PubChem CID: 5249653 Isomeric SMILES: C1=C(NC=N1)CC(C(=O)[O-])NC(=O)CC[NH3+] Related Documents: https://ald-pub-files.oss-cn-shanghai.aliyuncs.com/aladdinsci/pdp/sds/1/P128675-SCI_6b8bc3c8741bbc652962af5d91cfe309.pdf