Lecture 14

Enzymes obtained from plant source (Phytoenzymes)

Papain
Source
- It is the dried and purified latex of the fruit of Carica papaya Linn. (Caricaceae)
Distribution
- The tree is indigenous to tropical America
- It is cultivated in Sari Lanka, Tanzania, Hawaii & Florida
- It attains a height of about 5 to 6 meters
- Fruit grows to a length of about 30 cm and a weight a 5 kg
- Epicarp adheres to the orange colored, fleshy sarcocarp, which surround the central cavity
- Cavity contains a mass of nearly black seeds
Preparation
- Full grown but unripe fruit is subjected to shallow longitudinal incisions on the 4 sides
- The latex flow freely for a few seconds & then coagulates
- The latex is collected in aluminium trays
- After collection, the coagulated lumps are shredded and dried in the sun or by the use of
artificial heat at a temperature of 55-60°C
- The later method yielding the better grade of crude papain
- Incisions and collections are made at weekly intervals as long as the fruit exudates the latex
- Crude papain is purified by dissolving in water and precipitating with alcohol
Properties
- It is also called as “vegetable pepsin” because it contains enzymes somewhat similar to pepsin;
however, unlike pepsin, papain acts in acid, neutral or alkaline media
- It is light brown or white colored powders
- Its odor and taste is characteristic
- Best active at pH 5-6
- Soluble in water and glycerin
- Although different in strength according to the method of manufacture, papain can digest
about 35 times of its own weight of lean meat
- Best grades of papain digest 300 times of its own weight of egg albumin
Chemical Nature
- :
o One or more proteolytic enzymes. Peptidase I is one of these which is capable of
converting proteins into dipeptides and polypeptides
o A rennin like, coagulating enzyme that acts on the casein of milk
o An amylolytic enzyme
o A clotting enzyme similar to pectase; and
o An enzyme that has a weak activity on fats
- It is quite apparent that more than one proteolytic enzyme is present because a single sample
of papain yields variable results depending on the protein used
Uses
- Papain is used as a digestant for proteins because it has an action much like that of pepsin
- It acts as anti-inflammatory agent and is used to relieve the symptoms of episiotomy (surgical
incision of the vulva for obstetric purposes)
- It is used extensively for tenderizing meat in meat packing industry
- It is used in the clarification of beverages and in cheese manufacturing as a substitute of rennin
- It is also used in various industries like textile industry for the degumming of silk fabrics and
in leather industry for dehairing of skin