
Papain (CAS: 9001-73-4), also known as papaya protease or papaya enzyme, is a cysteine protease extracted from the latex of unripe Carica papaya fruit. It appears as a white to pale yellow powder, is slightly hygroscopic, has a hydrogen sulfide odor, and is characterized by high enzymatic activity, good thermal stability, a wide pH range (3–9.5), and low substrate specificity. It is capable of hydrolyzing peptide, ester, and amide bonds.
| Item | Specification |
| Melting Point | N/A |
| Boiling Point | N/A |
| Density | N/A |
| Isopotential Point (pI) | 8.75 |
| Optimal pH | 5.0–8.0 |
| Optimal Temperature | 55–65°C |
| Water Solubility | lightly soluble in water and glycerol; the aqueous solution is colorless to pale yellow |
| Active Sites | Cys25, His159, Asp158 |
| Stability | High heat resistance; does not lose activity completely at 90°C |
Food Industry: Meat tenderization; protein removal and anti-clouding in beer; texture improvement in baked goods; hydrolysis of proteins to produce flavor ingredients
Pharmaceuticals and Biotechnology: Digestive aids; wound debridement; laboratory cell separation and antibody hydrolysis
Personal Care: Gentle exfoliation in skincare products; oral care; ingredients for hair care and hair removal products
Leather and Textiles: Dehairing and softening of leather; degumming of silk; anti-felting treatment of wool
Animal Feed and Environmental Protection: Feed additives to improve protein digestibility; degradation of proteins in organic wastewater
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