Isolation of Papain from leaf & latex of Papaya (Carica Papaya) and study of various factors affecting enzyme activity.

B. Nandini Bala¹ , A. Sai Padma²

Section:Research Paper, Product Type: Journal Paper
Vol.06 , Special Issue.01 , pp.89-92, May-2019

CrossRef-DOI:   https://doi.org/10.26438/ijsrbs/v6si1.8992

Online published on May 10, 2019

Copyright © B. Nandini Bala, A. Sai Padma . This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.  

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Abstract :
Papain (EC 3.4.22.2) is an endolytic plant cysteine protease enzyme which is present in papaya (Carica papaya). Papain shows extensive proteolytic activity towards proteins, amino acid esters and amide links and its applications in the fields of food and medicine are ever emerging .The objective of this study was to extract papain enzyme from leaf & latex of Papaya plant by grinding and salt extraction methods using ammonium sulfate. The identification of papain was done using casein as substrate and enzyme concentration was determined using Lowry method. The enzyme activity from both sources of leaf and latex was shown optimum at 50 mM concentration of Casein and at pH 7.0 for leaf and pH 6.0 for latex papain. The optimum temperature for both leaf and latex papain was shown to be as 60o C. The leaf and latex papain have shown only marginal differences in their activities at various factors and this study provides an easy procedure for isolation and characterization of papain for various other purposes.

Key-Words / Index Term :
Papaya, latex, leaf, salt precipitation, casein

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