papain

pa·pa·in

P0049500 (pə-pā′ĭn, -pī′ĭn)n. An enzyme obtained from the unripe fruit of the papaya that catalyzes the lysis of proteins, used especially as a meat tenderizer and digestive aid and formerly in medicine as a topical treatment for wounds.

[papa(ya) + -in.]

papain

(pəˈpeɪɪn; -ˈpaɪɪn) n (Biochemistry) a proteolytic enzyme occurring in the unripe fruit of the papaya tree, Carica papaya: used as a meat tenderizer and in medicine as an aid to protein digestion[C19: from papaya]

Thesaurus

Noun

papain - a proteolytic enzyme obtained from the unripe papaya; used as a meat tenderizerenzyme - any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions

Translations

papaïne

papain

papain:

see papayapapaya
, soft-stemmed tree (Carica papaya) of tropical America resembling a palm with a crown of palmately lobed leaves. It is cultivated for its melonlike yellow fruits eaten raw or cooked and, more recently, for the juice which has become a commercial item.
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Papain

a proteolytic vegetable enzyme of the hydrolase class. Papain exhibits a wide range of substrate specificities, catalyzing the hydrolysis of peptide bonds in proteins and peptides and the hydrolysis of amides, ethers, and thioesters. Crystalline papain is obtained from the sap of the papaya tree (Carica papaya), where it is present in large quantities. The papain molecule is made up of a single polypeptide chain that consists of 212 amino-acid residues. Its molecular weight is 20,900, and the amino-acid sequence has been fully worked out. The active site of papain contains a sulfhydryl group (—SH) and a histidine radical. Papain is used to process leather, tenderize meat, and lighten the color of beverages.

REFERENCES

Kretovich, V. L. Osnovy biokhimii rastenii, 5th ed. Moscow, 1971.
Mosolov, V. V. Proteoliticheskie fermenty. Moscow, 1971.

papain

[pə′pī·ən] (biochemistry) An enzyme preparation obtained from the juice of the fruit and leaves of the papaya (Carica papaya); contains proteolytic enzymes.

papain

enUK

papain

[pah-pa´in, pah-pi´in] a proteolytic enzyme from the latex of papaw, Carica papaya, the active ingredient of meat tenderizers. In medicine, it is used as a protein digestant and for enzymatic débridement and promotion of normal healing of surface lesions.

pa·pa·in

, papainase (pa-pā'in, -ās), A cysteine endopeptidase, or a crude extract containing it, obtained from papaya latex. It has esterase, thiolase, transamidase, and transesterase activities; is used as a protein digestant, meat tenderizer, and to prevent adhesions. Formerly used to liquify contents of herniated intervertebral discs so that their contents could be removed by aspiration. Synonym(s): papayotin

papain

(pə-pā′ĭn, -pī′ĭn)n. An enzyme obtained from the unripe fruit of the papaya that catalyzes the lysis of proteins, used especially as a meat tenderizer and digestive aid and formerly in medicine as a topical treatment for wounds.

papain

A mixture of enzymes found in pawpaws. Papain includes the protein-splitting enzyme chymopapain and this makes it useful for breaking down organic debris and so cleaning up wounds and ulcers. Chymopapain is used to break down material extruded from the pulpy nuclei of intervertebral discs (chemonucleolysis).

pa·pa·in

, papainase (pă-pā'in, -ās) A cysteine endopeptidase, or a crude extract containing it, obtained from papaya latex. It has esterase, thiolase, transamidase, and transesterase activities; is used as a protein digestant, meat tenderizer, and to prevent adhesions.

papain

pa·pa·in

papain

papain

papain:

Papain

REFERENCES

papain

papain

papain

pa·pa·in

papain

papain

pa·pa·in

papain

Words related to papain

noun a proteolytic enzyme obtained from the unripe papaya

Related Words