2006-09-28 10:43:54 · 4 answers · asked by Rupesh 1 in Science & Mathematics ➔ Botany
Papain is a cysteine protease (enzyme) present in papaya which is useful in tenderizing meat and other proteins. It consists of 212 amino acids. Papain is usually produced as a crude, dried material by collecting the latex from the fruit of the papaya tree. The latex is collected after scoring the neck of the fruit where it may either dry on the fruit or drip into a container. This latex is then further dried. It is now classified as a dried, crude material. A purification step is necessary to remove contaminating substances. This purification consists of the solubilization and extraction of the active papain enzyme.
This site might help give more insight on the cost of production/sale, etc...http://72.14.207.104/search?q=cache:xZrm3GfSi1QJ:www.foodnet.cgiar.org/inform/Idea/Papain.PDF+cost+of+papain+cost+of+production&hl=en&gl=ca&ct=clnk&cd=1
2006-10-01 17:56:22 · answer #1 · answered by Soonergurl 2 · 0⤊ 0⤋
Its a a substance found in the Papaya fruit, but I`ve no idea about the other questions. There are some popular uses of it, but not purified ...
2006-09-29 11:59:41 · answer #2 · answered by Dark cloudy 7 · 0⤊ 0⤋
In addition to tenderizing meat some people use the enzyme to aid digestion.
2006-09-28 17:51:45 · answer #3 · answered by heinlein 4 · 0⤊ 0⤋
an enzyme found in papayas... (seriously) usually used for tenderizing meat for cooking
2006-09-28 17:49:42 · answer #4 · answered by kb27787 2 · 0⤊ 0⤋