Passa al contenuto
Merck
Tutte le immagini(1)

Key Documents

Altri documenti

76216

Sigma-Aldrich

Papain from Carica papaya

solution, light brown, ≥10 U/mg protein (~25 mg/ml)

Autenticatiper visualizzare i prezzi riservati alla tua organizzazione & contrattuali
Tutte le immagini(1)

About This Item

Numero CAS:
9001-73-4
Classificazione EC (Enzyme Commission):
3.4.22.2 (BRENDA, IUBMB)
Numero CE:
232-627-2
Numero MDL:
MFCD00131791
Codice UNSPSC:
12352204
eCl@ss:
42030311
NACRES:
NA.54

Origine biologica

papaya

Forma fisica

solution

Attività specifica

≥10 U/mg protein (~25 mg/ml)

PM

Mr ~23000

tecniche

cell culture | mammalian: suitable
single cell analysis: suitable

Colore

light brown

Temperatura di conservazione

2-8°C

Cerchi prodotti simili? Visita Guida al confronto tra prodotti

Descrizione generale

Papain is a proteolytic enzyme and is naturally occurring in papaya (Carica papaya L.). It is obtained from the latex of cut unripe papaya. Papain belongs to the cysteine proteinase family. It is a globular, single-chain protein composed of four disulfide bridges and catalytically essential residues. Papain consists of an all α-domain and anti-parallel β-sheet domain.

Applicazioni

Papain from Carica papaya has been used:

  • in the enzymatic dissociation of rat cortices to extract astrocytes for cell culture
  • to study its effects on Alpaca seminal plasma viscosity and sperm function
  • to study its effects on the yield and cryo-survival of Rhinoceros spermatozoa
Papain is used as a meat tenderizer. It′s also used to break up tissue in the preparation of primary cell cultures.

Azioni biochim/fisiol

Papain is a cysteine protease that cleaves peptide bonds and is known to cleave the Fc portion of antibodies.
Papain plays an important role in many biological processes in many living organisms. It exhibits proteolytic activity against proteins, amino-acid esters and amide links, and short-chain peptides. Papain preferentially cleaves the peptide bonds of basic amino acids such as arginine, phenylalanine, and lysine. It has a wide range of applications in drug discovery, pharmaceutical, food, baking, and dairy industries.

Definizione di unità

1 U corresponds to the amount of enzyme which hydrolyzes 1 μmol N-benzoyl-L-arginine ethyl ester (BAEE, Cat. No. 12880) per minute at pH 6.2 and 25°C

Pittogrammi

Health hazardExclamation mark
GHS08,GHS07

Avvertenze

Danger

Indicazioni di pericolo

H315,H319,H334,H335

Classi di pericolo

Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

Dispositivi di protezione individuale

dust mask type N95 (US), Eyeshields, Faceshields, Gloves

Certificati d'analisi (COA)

Cerca il Certificati d'analisi (COA) digitando il numero di lotto/batch corrispondente. I numeri di lotto o di batch sono stampati sull'etichetta dei prodotti dopo la parola ‘Lotto’ o ‘Batch’.

Possiedi già questo prodotto?

I documenti relativi ai prodotti acquistati recentemente sono disponibili nell’Archivio dei documenti.

Visita l’Archivio dei documenti

Immobilization of papain: A review
Veymar G, et al.
International Journal of Biological Macromolecules, 188, 94-113 (2021)
José M Laparra et al.
Journal of food science, 74(6), H168-H173 (2009-09-03)
This study aims to understand the enhancing effect of glycosaminoglycans (GAGs), such as chondroitin/dermatan structures, on Fe uptake to Caco-2 cells. High-sulfated GAGs were selectively purified from cooked haddock. An in vitro digestion/Caco-2 cell culture model was used to evaluate
The effect of glycosaminoglycan enzymes and proteases on the viscosity of alpaca seminal plasma and sperm function
Kershaw CM, et al.
Animal Reproduction Science, 138(1-2), 261-267 (2013)
Extraction of Near-Field Fluorescence from Composite Signals to Provide High Resolution Images of Glial Cells
Robert T D, et al.
Biophysical Journal, 80(5), 2477-2482 (2001)
José Moisés Laparra et al.
Journal of agricultural and food chemistry, 56(21), 10346-10351 (2008-10-15)
This study continues previous research to confirm that glycosaminoglycans (GAGs) exert a positive effect on promoting iron uptake by Caco-2 cells. Cooked haddock was digested with papain, and GAGs were further purified on the basis of their sulfur content. Reverse
Visualizza tutti i documenti correlati

Il team dei nostri ricercatori vanta grande esperienza in tutte le aree della ricerca quali Life Science, scienza dei materiali, sintesi chimica, cromatografia, discipline analitiche, ecc..

Contatta l'Assistenza Tecnica.