Papain
Papain
Papain (/pəˈpaɪn/), also known as papaya proteinase I, is a cysteine protease enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis).
Etymology
The term "papain" comes from the fruit where it was first discovered - the papaya. The suffix "-in" is common in names of substances.
Function
Papain breaks down tough meat fibers, and has been utilized for thousands of years in its native South America to soften meat. It is also used in the food industry as a tenderizer for cooking meats. In addition, it is used in the pharmaceutical and cosmetic industries for various treatments and products.
Related Terms
- Protease: A group of enzymes whose catalytic function is to hydrolyze (breakdown) peptide bonds of proteins. Papain is a type of protease.
- Cysteine protease: A type of protease enzyme that degrades proteins by cleaving peptide bonds. Papain is a type of cysteine protease.
- Enzyme: Proteins that act as biological catalysts (speed up chemical reactions in living cells). Papain is an enzyme.
- Papaya: A tropical fruit where papain is found.
See Also
- Bromelain: An enzyme found in pineapple that has similar properties to papain.
- Ficin: An enzyme from the fig tree that also has similar properties to papain.
External links
- Medical encyclopedia article on Papain
- Wikipedia's article - Papain
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