China Biggest Manufacturer factory sales Papain CAS 9001-73-4 CAS NO.9001-73-4

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Papain Basic information Product Name: Papain Synonyms: Papain Coarse-enzyme;Papain;Velardon;Vermizym;Papain, for biochemistry;papain from carica papaya;papain from papaya latex;PAPAIN,POWDER,PURIFIED CAS: 9001-73-4 MF: C9H14N4O3 MW: 226.23246 EINECS: 232-627-2 Product Categories: Biochemicals Found in Plants;Nutrition Research;3.4.x.x Peptidases;3.x.x.x Hydrolases;Application Index;ProteaseApplication Index;Enzymes;Proteases&Protein Sequencing;ProteasesEnzyme Class Index Mol File: 9001-73-4.mol   Papain Chemical Properties Fp  29 °C storage temp.  2-8°C solubility  H2O: soluble1.2mg/mL form  lyophilized powder color  almost white Water Solubility  Soluble in water, insoluble in most organic solvents. Merck  7016 Stability: Hygroscopic EPA Substance Registry System Papain (9001-73-4)   Safety Information Hazard Codes  Xn Risk Statements  42/43-42-36/37/38-20/21/22-10 Safety Statements  36-36/37-26-24-22-45-23-36/37/39 WGK Germany  3 RTECS  RU4950000 TSCA  Yes HS Code  35079090 Toxicity TDLo orl-man: 71 mg/kg:GIT JCGADC 9,127,87 MSDS Information Provider Language Papain English   Papain Usage And Synthesis Chemical Properties cream to light brown powder Originator Papain,Green Cross ,Japan,1969 Uses Papain may cause allergic manifestation .Person handling this material should be protected against inhalation of dust and contact with the skin or eyes. Uses For tenderizing meats; for clearing beverages; for bating skins. Uses papain is a papaya enzyme able to dissolve keratin. Papain is used in face masks and peeling lotions as a very gentle exfoliant. It can be irritating to the skin but less so than bromelin, a similar enzyme found in pineapples and also used in cosmetics. It is considered a non-comedogenic raw material. Uses Papain is a tenderizer that is a protein-digesting enzyme obtained from the papaya fruit. the enzyme, used in a patented process, is injected into the circulatory system of the live animal and is activated by the heat of cooking to break down the protein, thus tenderizing the beef. the enzyme is inactivated by stomach acids. Definition papain: A protein-digesting enzymeoccurring in the fruit of the West Indianpapaya tree (Carica papaya). It isused as a digestant and in the manufactureof meat tenderizers. Application Papain (EC 3.4.22.2) is a protease derived from the latex portion of the papaya plant ( Carica papaya ), and is gathered by scoring the surface of the mature, unripe fruit, after which the latex is collected and dried (Schwimmer, 1981) . Drying can occur by one of several methods: sun, oven, or spray drying; end products having the highest activity are obtained by spray drying. Papain has broad-spectrum enzyme activity over a wide pH and temperature range, and it cleaves at basic amino acids or those having large hydrophobic side chains. Resulting peptides having terminal hydrophobic amino acids can result in a product with a bitter aftertaste. For this reason, papain is usually combined with other enzymes in the production of flavorings. Because papain is a thiol protease, oxidation of its cysteine residue under certain conditions can reduce the enzyme’s activity or potency. For this reason papain preparations often contain reducing agents such as sodium metabisulfite. Papain is economically available commercially in both liquid and powder forms. It has the longest history of use in meat systems and is the basis for some of the popular tenderizing sprinkle-on products that can be purchased by home consumers (Enzyme Development Corporation, 1999). Manufacturing Process Crude papain, obtained as the dried exudate of the fruit and leaves of Carica papaya L., Caricaceae, is usually found to have been contaminated during collection, drying, or storage by insects, rodent hair and excreta, botanical plant parts, sand, etc. and may thereby become further contaminated by harmful bacteria and enteric organisms. Heretofore papain has been purified by dispersing the crude enzymes in water, filtering and spray-drying. In this procedure, however, the soluble contaminants are retained in the dried product. It has also been known to purify papain by dispersing it in water and adding acetone to reprecipitate the enzymes leaving many of the acetone-soluble and water-soluble impurities in the supernatant liquid. The material thus purified possesses a very disagreeable sulfidelike taste probably due to the reaction between the acetone and reactive sulfhydryl groups present in the papaya latex. It has now been found that an enzyme mixture of high purity which contains none of the objectionable sulfidelike taste can be obtained by dispersing the crude enzymes in water, adding a quantity of a water-miscible lower-alkanol to the incipient precipitation point of the proteolytic enzymes thereby retaining the maximum proteolytic activity (i.e., the maximum amount of the proteolytic enzymes) in the solvent phase while precipitating the major portion of the lower-alkanol insoluble contaminants, removing the loweralkanol insoluble contaminants and precipitated inert materials, for example, by filtration or centrifugation, and then adding an additional quantity of the water-miscible lower-alkanol sufficient to precipitate the proteolytic enzymes. The following is a specific example of the conduct of the present process. 100 g of crude papain were stirred with 120 ml of 0.01 M cysteine hydrochloride for one hour during which time the papain was completely dispersed. To the dispersion was added slowly and with vigorous stirring 147 ml of methanol. The mixture, which contained 55% methanol by volume, was stirred for about thirty minutes and centrifuged and the clear supernatant liquid was removed and saved. The precipitate was washed with 50 ml of 55% aqueous methanol, and the mixture was centrifuged again. The precipitate containing the undesirable, insoluble contaminants was discarded, and the clear wash liquid was combined with the main supernatant. To the combined clear supernatant liquid was added slowly and with vigorous stirring 265 ml of methanol to give a mixture containing 75.5% methanol by volume. The enzymes were precipitated as a taffylike gum which was isolated by decantation of the supernatant liquid containing the undesirable, soluble contaminants and traydrying. Alternatively, the precipitated enzymes can be redissolved in pure water and spray-dried Brand name Caroid (Sterling Winthrop). Therapeutic Function Enzyme, Wound adhesion inhibitor General Description Papain (Papase), the dried and purifiedlatex of the fruit of Carica papaya L. (Caricaceae), can digestprotein in either acidic or alkaline media; it is best at a pH between4 and 7 and at 65°C to 90°C. It occurs as light brownishgray to weakly reddish brown granules, or as a yellowishgray to weakly yellow powder. It has a characteristic odor andtaste and is incompletely soluble in water to form an opalescentsolution. The commercial material is prepared by evaporatingthe juice, but the pure enzyme has also been preparedand crystallized. In medicine, it has been used locally in variousconditions similar to those for which pepsin is used. Ithas the advantage of activity over a wider range of conditions,but it is often much less reliable. Intraperitoneal instillation ofa weak solution has been recommended to counteract a tendencyto develop adhesions after abdominal surgery, and severalenthusiastic reports have been made about its value underthese conditions. Papain has been reported to cause allergiesin persons who handle it, especially those who are exposed toinhalation of the powder. Biochem/physiol Actions Papain is a cysteine protease that cleaves peptide bonds and is known to cleave the Fc portion of antibodies. Safety Profile Poison by intraperitoneal route. Human systemic effects by ingestion: changes in structure or function of esophagus. Experimental teratogenic and reproductive effects. An allergen. When heated to decomposition it emits toxic fumes of NOx. Purification Methods A suspension of 50g of papain (freshly ground in a mortar) in 200mL of cold water is stirred at 4o for 4hours, then filtered through a Whatman No 1 filter paper. The clear yellow filtrate is cooled in an ice-bath while a rapid stream of H2S is passed through it for 3hours, and the suspension is centrifuged at 2000rpm for 20minutes. Sufficient cold MeOH is added slowly with stirring to the supernatant to give a final MeOH concentration of 70 vol%. The precipitate, collected by centrifugation for 20minutes at 2000rpm, is then dissolved in 200mL of cold water, the solution is saturated with H2S, centrifuged, and the enzyme is again precipitated with MeOH. The process is repeated four times. [Bennett & Niemann J Am Chem Soc 72 1798 1950.] Papain has also been purified by affinity chromatography on a column of GlyGlyTyrArg-agarose [Stewart et al. J Am Chem Soc 109 3480 1986].   Papain Preparation Products And Raw materials Raw materials Celite-->L-Cysteine-->RUBBER LATEX-->Methanol-->PAPAYA FRUIT

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Leader Biochemical Group is a large leader incorporated industry manufacturers and suppliers of advanced refined raw materials From the year of 1996 when our factory was put into production to year of 2020, our group has successively invested in more than 52 factories with shares and subordinates.We focus on manufacture Pharm & chemicals, functional active ingredients, nutritional Ingredients, health care products, cosmetics, pharmaceutical and refined feed, oil, natural plant ingredients industries to provide top quality of GMP standards products.All the invested factories' product lines cover API and intermediates, vitamins, amino acids, plant extracts, daily chemical products, cosmetics raw materials, nutrition and health care products, food additives, feed additives, essential oil products, fine chemical products and agricultural chemical raw materials And flavors and fragrances. Especially in the field of vitamins, amino acids, pharmaceutical raw materials and cosmetic raw materials, we have more than 20 years of production and sales experience. All products meet the requirements of high international export standards and have been recognized by customers all over the world. Our manufacture basement & R&D center located in National Aerospace Economic & Technical Development Zone Xi`an Shaanxi China. Now not only relying on self-cultivation and development as well as maintains good cooperative relations with many famous research institutes and universities in China. Now, we have closely cooperation with Shanghai Institute of Organic Chemistry of Chinese Academy of Science, Beijing Institute of Material Medical of Chinese Academy of Medical Science, China Pharmaceutical University, Zhejiang University. Closely cooperation with them not only integrating Science and technology resources, but also increasing the R&D speed and improving our R&D power. Offering Powerful Tech supporting Platform for group development. Keep serve the manufacture and the market as the R&D central task, focus on the technical research.  Now there are 3 technology R & D platforms including biological extract, microorganism fermentation and chemical synthesis, and can independently research and develop kinds of difficult APIs and pharmaceutical intermediates. With the strong support of China State Institute of Pharmaceutical Industry (hereinafter short for CSIPI), earlier known as Shanghai Institute of Pharmaceutical Industry (SIPI), we have unique advantages in the R & D and industrialization of high-grade, precision and advanced products.  Now our Group technical force is abundant, existing staff more that 1000 people, senior professional and technical staff accounted for more than 50% of the total number of employees, including 15 PhD research and development personnel, 5 master′ S degree in technical and management personnel 9 people. We have advanced equipment like fermentation equipment and technology also extraction, isolation, purification, synthesis with rich production experience and strict quality control system, According to the GMP required, quickly transforming the R&D results to industrial production in time, it is our advantages and our products are exported to North and South America, Europe, Middle East, Africa, and other five continents and scale the forefront in the nation, won good international reputation.  We believe only good quality can bring good cooperation, quality is our key spirit during our production, we are warmly welcome clients and partner from all over the world contact us for everlasting cooperation, Leader will be your strong, sincere and reliable partner in China.

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Papain Basic information Product Name: Papain Synonyms: Papain Coarse-enzyme;Papain;Velardon;Vermizym;Papain, for biochemistry;papain from carica papaya;papain from papaya latex;PAPAIN,POWDER,PURIFIED CAS: 9001-73-4 MF: C9H14N4O3 MW: 226.23246 EINECS: 232-627-2 Product Categories: Biochemicals Found in Plants;Nutrition Research;3.4.x.x Peptidases;3.x.x.x Hydrolases;Application Index;ProteaseApplication Index;Enzymes;Proteases&Protein Sequencing;ProteasesEnzyme Class Index Mol File: 9001-73-4.mol   Papain Chemical Properties Fp  29 °C storage temp.  2-8°C solubility  H2O: soluble1.2mg/mL form  lyophilized powder color  almost white Water Solubility  Soluble in water, insoluble in most organic solvents. Merck  7016 Stability: Hygroscopic EPA Substance Registry System Papain (9001-73-4)   Safety Information Hazard Codes  Xn Risk Statements  42/43-42-36/37/38-20/21/22-10 Safety Statements  36-36/37-26-24-22-45-23-36/37/39 WGK Germany  3 RTECS  RU4950000 TSCA  Yes HS Code  35079090 Toxicity TDLo orl-man: 71 mg/kg:GIT JCGADC 9,127,87 MSDS Information Provider Language Papain English   Papain Usage And Synthesis Chemical Properties cream to light brown powder Originator Papain,Green Cross ,Japan,1969 Uses Papain may cause allergic manifestation .Person handling this material should be protected against inhalation of dust and contact with the skin or eyes. Uses For tenderizing meats; for clearing beverages; for bating skins. Uses papain is a papaya enzyme able to dissolve keratin. Papain is used in face masks and peeling lotions as a very gentle exfoliant. It can be irritating to the skin but less so than bromelin, a similar enzyme found in pineapples and also used in cosmetics. It is considered a non-comedogenic raw material. Uses Papain is a tenderizer that is a protein-digesting enzyme obtained from the papaya fruit. the enzyme, used in a patented process, is injected into the circulatory system of the live animal and is activated by the heat of cooking to break down the protein, thus tenderizing the beef. the enzyme is inactivated by stomach acids. Definition papain: A protein-digesting enzymeoccurring in the fruit of the West Indianpapaya tree (Carica papaya). It isused as a digestant and in the manufactureof meat tenderizers. Application Papain (EC 3.4.22.2) is a protease derived from the latex portion of the papaya plant ( Carica papaya ), and is gathered by scoring the surface of the mature, unripe fruit, after which the latex is collected and dried (Schwimmer, 1981) . Drying can occur by one of several methods: sun, oven, or spray drying; end products having the highest activity are obtained by spray drying. Papain has broad-spectrum enzyme activity over a wide pH and temperature range, and it cleaves at basic amino acids or those having large hydrophobic side chains. Resulting peptides having terminal hydrophobic amino acids can result in a product with a bitter aftertaste. For this reason, papain is usually combined with other enzymes in the production of flavorings. Because papain is a thiol protease, oxidation of its cysteine residue under certain conditions can reduce the enzyme’s activity or potency. For this reason papain preparations often contain reducing agents such as sodium metabisulfite. Papain is economically available commercially in both liquid and powder forms. It has the longest history of use in meat systems and is the basis for some of the popular tenderizing sprinkle-on products that can be purchased by home consumers (Enzyme Development Corporation, 1999). Manufacturing Process Crude papain, obtained as the dried exudate of the fruit and leaves of Carica papaya L., Caricaceae, is usually found to have been contaminated during collection, drying, or storage by insects, rodent hair and excreta, botanical plant parts, sand, etc. and may thereby become further contaminated by harmful bacteria and enteric organisms. Heretofore papain has been purified by dispersing the crude enzymes in water, filtering and spray-drying. In this procedure, however, the soluble contaminants are retained in the dried product. It has also been known to purify papain by dispersing it in water and adding acetone to reprecipitate the enzymes leaving many of the acetone-soluble and water-soluble impurities in the supernatant liquid. The material thus purified possesses a very disagreeable sulfidelike taste probably due to the reaction between the acetone and reactive sulfhydryl groups present in the papaya latex. It has now been found that an enzyme mixture of high purity which contains none of the objectionable sulfidelike taste can be obtained by dispersing the crude enzymes in water, adding a quantity of a water-miscible lower-alkanol to the incipient precipitation point of the proteolytic enzymes thereby retaining the maximum proteolytic activity (i.e., the maximum amount of the proteolytic enzymes) in the solvent phase while precipitating the major portion of the lower-alkanol insoluble contaminants, removing the loweralkanol insoluble contaminants and precipitated inert materials, for example, by filtration or centrifugation, and then adding an additional quantity of the water-miscible lower-alkanol sufficient to precipitate the proteolytic enzymes. The following is a specific example of the conduct of the present process. 100 g of crude papain were stirred with 120 ml of 0.01 M cysteine hydrochloride for one hour during which time the papain was completely dispersed. To the dispersion was added slowly and with vigorous stirring 147 ml of methanol. The mixture, which contained 55% methanol by volume, was stirred for about thirty minutes and centrifuged and the clear supernatant liquid was removed and saved. The precipitate was washed with 50 ml of 55% aqueous methanol, and the mixture was centrifuged again. The precipitate containing the undesirable, insoluble contaminants was discarded, and the clear wash liquid was combined with the main supernatant. To the combined clear supernatant liquid was added slowly and with vigorous stirring 265 ml of methanol to give a mixture containing 75.5% methanol by volume. The enzymes were precipitated as a taffylike gum which was isolated by decantation of the supernatant liquid containing the undesirable, soluble contaminants and traydrying. Alternatively, the precipitated enzymes can be redissolved in pure water and spray-dried Brand name Caroid (Sterling Winthrop). Therapeutic Function Enzyme, Wound adhesion inhibitor General Description Papain (Papase), the dried and purifiedlatex of the fruit of Carica papaya L. (Caricaceae), can digestprotein in either acidic or alkaline media; it is best at a pH between4 and 7 and at 65°C to 90°C. It occurs as light brownishgray to weakly reddish brown granules, or as a yellowishgray to weakly yellow powder. It has a characteristic odor andtaste and is incompletely soluble in water to form an opalescentsolution. The commercial material is prepared by evaporatingthe juice, but the pure enzyme has also been preparedand crystallized. In medicine, it has been used locally in variousconditions similar to those for which pepsin is used. Ithas the advantage of activity over a wider range of conditions,but it is often much less reliable. Intraperitoneal instillation ofa weak solution has been recommended to counteract a tendencyto develop adhesions after abdominal surgery, and severalenthusiastic reports have been made about its value underthese conditions. Papain has been reported to cause allergiesin persons who handle it, especially those who are exposed toinhalation of the powder. Biochem/physiol Actions Papain is a cysteine protease that cleaves peptide bonds and is known to cleave the Fc portion of antibodies. Safety Profile Poison by intraperitoneal route. Human systemic effects by ingestion: changes in structure or function of esophagus. Experimental teratogenic and reproductive effects. An allergen. When heated to decomposition it emits toxic fumes of NOx. Purification Methods A suspension of 50g of papain (freshly ground in a mortar) in 200mL of cold water is stirred at 4o for 4hours, then filtered through a Whatman No 1 filter paper. The clear yellow filtrate is cooled in an ice-bath while a rapid stream of H2S is passed through it for 3hours, and the suspension is centrifuged at 2000rpm for 20minutes. Sufficient cold MeOH is added slowly with stirring to the supernatant to give a final MeOH concentration of 70 vol%. The precipitate, collected by centrifugation for 20minutes at 2000rpm, is then dissolved in 200mL of cold water, the solution is saturated with H2S, centrifuged, and the enzyme is again precipitated with MeOH. The process is repeated four times. [Bennett & Niemann J Am Chem Soc 72 1798 1950.] Papain has also been purified by affinity chromatography on a column of GlyGlyTyrArg-agarose [Stewart et al. J Am Chem Soc 109 3480 1986].   Papain Preparation Products And Raw materials Raw materials Celite-->L-Cysteine-->RUBBER LATEX-->Methanol-->PAPAYA FRUIT