Papain EC 18.104.22.168 represents only a minor part when compared to the amount of the other proteinases, papaya proteinase and Chymopapain (EC 22.214.171.124), the latter being by far the most abundant enzyme. Some other hydrolytic enzymes, e.g. papaya lysozyme, are also present in refined Papain though only in minute amounts.
Papain enzymes are made up by Antozyme Biotech Pvt Ltd. Papain is one of the proteolytic enzymes found in the latex of the leaves and the green fruit of the papaya tree (Carica papaya L., Caricaceae). The primary function of papain is to aid in digestion and to promote effective digestive health. This is done by breaking down all the protein in the body for easy digestion. The Papain enzyme has been used for many years as a meat tenderizer. Since it is a proteolytic enzyme that tenderizes meat, it also acts as a clarifying agent in many food industry processes.
Types of papain:-
Different Applications of papain enzymes:
- Pure high activity Refined powder for Pharmaceuticals
- Application in Brewery during mashing, fermentation and chill proofing of beer.
- Application in Malt Industry to generate malt extract
- Application in production of protein hydrolysate from Groundnut cake, Gelatin, Soybean etc.
- Meat tenderizing
- Liquid Papain in Pharmaceuticals
- Cosmetics industry as a formulation ingredient to help exfoliate the skin