Papain

Papain (CAS 9001-73-4), also known as Papayotin and Papase, is a cysteine protease enzyme derived from the latex of Carica papaya.

Where is Papain used?

• Food processing: protein breakdown
• Meat processing: tenderizes beef, poultry and other proteins by cleaving myofibrillar proteins
• Brewing: prevents chill haze in beer by hydrolyzing haze-active proteins before cold storage
• Pharmaceutical and nutraceutical manufacturing: supports production of protein hydrolysates and peptide-based formulations
• Life sciences: tissue dissociation for cell isolation and preparation of antibody fragments in immunology workflows
• It catalyzes the hydrolysis of peptide bonds across a broad substrate range.

Good to know: Buyers should confirm declared enzyme activity and stabilizer content, as these specifications vary significantly between different global suppliers.

Commercial specifications

• Activity expressed in units per milligram