https://wikimd.com/index.php?action=history&feed=atom&title=PapainPapain - Revision history2026-04-21T23:24:20ZRevision history for this page on the wikiMediaWiki 1.44.2https://wikimd.com/index.php?title=Papain&diff=6314571&oldid=prevPrab: CSV import2025-02-18T02:12:53Z<p>CSV import</p>
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<p><b>New page</b></p><div>'''Papain''' is a powerful [[digestive enzyme]] commonly found and extracted from the [[papaya fruit]]. It is also referred to as '''papaya proteinase'''. The enzyme plays a crucial role in digestive processes involving breaking down tough protein fibers. For this reason, it has been commonly used in its native [[South America]] for thousands of years in the digestion of meats.<br />
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== History ==<br />
The history of Papain dates back to the ancient [[Maya civilization]], who were the first to discover the benefits of Papain. They used it for various purposes, including meat tenderization, wound healing, and as a digestive aid.<br />
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== Structure ==<br />
Papain is a cysteine protease (EC 3.4.22.2) that cleaves peptide bonds of basic amino acids, leucine, or glycine. It consists of 212 amino acids stabilized by three disulfide bridges.<br />
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== Uses ==<br />
Papain has a wide range of uses in various industries. It is used in the food industry as a meat tenderizer and in the beer industry for chillproofing beers. In the pharmaceutical industry, it is used in various treatments such as throat infections and digestion problems.<br />
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== Side Effects ==<br />
While Papain is generally safe for most people when taken by mouth in amounts found in foods, it can cause allergic reactions in some people.<br />
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== See Also ==<br />
* [[Protease]]<br />
* [[Papaya]]<br />
* [[Digestive enzyme]]<br />
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== References ==<br />
<references /><br />
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[[Category:Enzymes]]<br />
[[Category:Digestive system]]<br />
[[Category:Food science]]<br />
[[Category:Pharmaceuticals]]<br />
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