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Purification of high-grade papain from latex of carica papaya

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High quality papain, especially high in enzyme activity is always in great demand by many industries such as pharmaceutical, food and beverage industries worldwide. However, some of the extraction processes damage the activity. In order to keep the enzyme activity, some processes that related to heat should be avoided. High temperature will damage the enzyme and causes it to denaturize. Hence, freeze dry was applied in the final drying process following the extraction stage. The process applied has yielded good results. At the end of the process, the specific activity of the enzyme was 148 u/mg protein. By avoiding heat process and some other processes that can cause the enzyme to denaturize, the experiment has produced high enzyme activity of papain.

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Availability

B00427

(wh)

Available

Detail Information

Series Title

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Call Number

427

Publisher

: Swiss German University., 2008

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

PE

Specific Detail Info

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Statement of Responsibility

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Other version/related

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