Papain

Papain (CAS 9001-73-4), also known as Papayotin and Papase, is a cysteine protease enzyme derived from the latex of Carica papaya. It catalyzes the hydrolysis of peptide bonds across a broad substrate range.

This makes it a practical tool for protein breakdown in food processing, pharmaceutical manufacturing, and life sciences research. In meat processing, it tenderizes beef, poultry, and other proteins by cleaving myofibrillar proteins.

This process enables consistent texture in both retail cuts and processed meat products. Brewers use it to prevent chill haze in beer by hydrolyzing haze-active proteins before cold storage for better clarity.

In pharmaceutical and nutraceutical manufacturing, it supports the production of protein hydrolysates and peptide-based formulations. This is essential where controlled enzymatic digestion is required for specific results.

Life sciences applications include tissue dissociation for cell isolation protocols and preparation of antibody fragments in immunology workflows. It is a versatile reagent for many laboratory procedures.

The product is supplied as a cream to light-brown powder, with activity expressed in units per milligram. Food-grade and NF grades are standard for regulated applications in various industries.

Technical-grade material is also available for industrial use. Buyers should confirm declared enzyme activity and stabilizer content, as these specifications vary significantly between different global suppliers.