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9001-73-4

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Product FOB Price Min.Order Supply Ability Supplier
Papaya Stem Extract Powder Bulk Organic Papain Enzyme
Cas No: 9001-73-4
No Data 1 Kilogram 10000 Kilogram/Week Baoding Faithful Industry Co., Ltd. Contact Supplier
Papain Powder
Cas No: 9001-73-4
USD $ 20.0-100.0 / Kilogram 1 Kilogram 300 Kilogram/Month Greenutra Resource Inc Contact Supplier
High purity Papain 98% TOP1 supplier in China
Cas No: 9001-73-4
USD $ 3.0-3.0 / Kilogram 1 Kilogram 1-100 Metric Ton/Month Dayang Chem (Hangzhou) Co.,Ltd. Contact Supplier
400000u/g 200000u/g GDU Papaya Powder Enzyme Papain 9001-73-4
Cas No: 9001-73-4
No Data 25 Kilogram 500 Metric Ton/Year Sinoway Industrial Co., Ltd. Contact Supplier
High quality Papain supplier in China
Cas No: 9001-73-4
No Data 1 Kilogram 30 Metric Ton/Month Simagchem Corporation Contact Supplier
Papain with best price and top quality
Cas No: 9001-73-4
USD $ 800.0-1000.0 / Kilogram 1 Kilogram 4000 Metric Ton/Month Kono Chem Co.,Ltd Contact Supplier
Papain manufacturer/supplier
Cas No: 9001-73-4
No Data 1 Gram 1000 Metric Ton/Month Hangzhou JINLAN Pharm-Drugs Technology Co., Ltd Contact Supplier
Factory supply high quality Papain Cas 9001-73-4 with best price
Cas No: 9001-73-4
USD $ 140.0-149.0 / Kilogram 1 Kilogram 20 Metric Ton/Year Wuhan Fortuna Chemical Co.,Ltd Contact Supplier
Natural Plant Papaya Enzyme Papain Papaya Extract/ papain Digestive enzymes
Cas No: 9001-73-4
USD $ 16.0-18.0 / Kilogram 1 Kilogram 100000000 Kilogram/Year Xi'an Quanao Biotech Co., Ltd. Contact Supplier
Natural Papain Powder(Food Grade), CAS No.: 9001-73-4
Cas No: 9001-73-4
No Data 25 Kilogram 100 Metric Ton/Month Hefei TNJ chemical industry co.,ltd Contact Supplier

9001-73-4 Usage

Uses

papain is a papaya enzyme able to dissolve keratin. Papain is used in face masks and peeling lotions as a very gentle exfoliant. It can be irritating to the skin but less so than bromelin, a similar enzyme found in pineapples and also used in cosmetics. It is considered a non-comedogenic raw material.

Definition

papain: A protein-digesting enzymeoccurring in the fruit of the West Indianpapaya tree (Carica papaya). It isused as a digestant and in the manufactureof meat tenderizers.

Uses

Papain may cause allergic manifestation .Person handling this material should be protected against inhalation of dust and contact with the skin or eyes.

Safety Profile

Poison by intraperitoneal route. Human systemic effects by ingestion: changes in structure or function of esophagus. Experimental teratogenic and reproductive effects. An allergen. When heated to decomposition it emits toxic fumes of NOx.

Brand name

Caroid (Sterling Winthrop).

Chemical Properties

cream to light brown powder

Originator

Papain,Green Cross ,Japan,1969

Uses

For tenderizing meats; for clearing beverages; for bating skins.

General Description

Papain (Papase), the dried and purifiedlatex of the fruit of Carica papaya L. (Caricaceae), can digestprotein in either acidic or alkaline media; it is best at a pH between4 and 7 and at 65°C to 90°C. It occurs as light brownishgray to weakly reddish brown granules, or as a yellowishgray to weakly yellow powder. It has a characteristic odor andtaste and is incompletely soluble in water to form an opalescentsolution. The commercial material is prepared by evaporatingthe juice, but the pure enzyme has also been preparedand crystallized. In medicine, it has been used locally in variousconditions similar to those for which pepsin is used. Ithas the advantage of activity over a wider range of conditions,but it is often much less reliable. Intraperitoneal instillation ofa weak solution has been recommended to counteract a tendencyto develop adhesions after abdominal surgery, and severalenthusiastic reports have been made about its value underthese conditions. Papain has been reported to cause allergiesin persons who handle it, especially those who are exposed toinhalation of the powder.

Manufacturing Process

Crude papain, obtained as the dried exudate of the fruit and leaves of Carica papaya L., Caricaceae, is usually found to have been contaminated during collection, drying, or storage by insects, rodent hair and excreta, botanical plant parts, sand, etc. and may thereby become further contaminated by harmful bacteria and enteric organisms. Heretofore papain has been purified by dispersing the crude enzymes in water, filtering and spray-drying. In this procedure, however, the soluble contaminants are retained in the dried product. It has also been known to purify papain by dispersing it in water and adding acetone to reprecipitate the enzymes leaving many of the acetone-soluble and water-soluble impurities in the supernatant liquid. The material thus purified possesses a very disagreeable sulfidelike taste probably due to the reaction between the acetone and reactive sulfhydryl groups present in the papaya latex.It has now been found that an enzyme mixture of high purity which contains none of the objectionable sulfidelike taste can be obtained by dispersing the crude enzymes in water, adding a quantity of a water-miscible lower-alkanol to the incipient precipitation point of the proteolytic enzymes thereby retaining the maximum proteolytic activity (i.e., the maximum amount of the proteolytic enzymes) in the solvent phase while precipitating the major portion of the lower-alkanol insoluble contaminants, removing the loweralkanol insoluble contaminants and precipitated inert materials, for example, by filtration or centrifugation, and then adding an additional quantity of the water-miscible lower-alkanol sufficient to precipitate the proteolytic enzymes. The following is a specific example of the conduct of the present process. 100 g of crude papain were stirred with 120 ml of 0.01 M cysteine hydrochloride for one hour during which time the papain was completely dispersed. To the dispersion was added slowly and with vigorous stirring 147 ml of methanol. The mixture, which contained 55% methanol by volume, was stirred for about thirty minutes and centrifuged and the clear supernatant liquid was removed and saved. The precipitate was washed with 50 ml of 55% aqueous methanol, and the mixture was centrifuged again. The precipitate containing the undesirable, insoluble contaminants was discarded, and the clear wash liquid was combined with the main supernatant. To the combined clear supernatant liquid was added slowly and with vigorous stirring 265 ml of methanol to give a mixture containing 75.5% methanol by volume. The enzymes were precipitated as a taffylike gum which was isolated by decantation of the supernatant liquid containing the undesirable, soluble contaminants and traydrying. Alternatively, the precipitated enzymes can be redissolved in pure water and spray-dried

Purification Methods

A suspension of 50g of papain (freshly ground in a mortar) in 200mL of cold water is stirred at 4o for 4hours, then filtered through a Whatman No 1 filter paper. The clear yellow filtrate is cooled in an ice-bath while a rapid stream of H2S is passed through it for 3hours, and the suspension is centrifuged at 2000rpm for 20minutes. Sufficient cold MeOH is added slowly with stirring to the supernatant to give a final MeOH concentration of 70 vol%. The precipitate, collected by centrifugation for 20minutes at 2000rpm, is then dissolved in 200mL of cold water, the solution is saturated with H2S, centrifuged, and the enzyme is again precipitated with MeOH. The process is repeated four times. [Bennett & Niemann J Am Chem Soc 72 1798 1950.] Papain has also been purified by affinity chromatography on a column of GlyGlyTyrArg-agarose [Stewart et al. J Am Chem Soc 109 3480 1986].

Uses

Papain is a tenderizer that is a protein-digesting enzyme obtained from the papaya fruit. the enzyme, used in a patented process, is injected into the circulatory system of the live animal and is activated by the heat of cooking to break down the protein, thus tenderizing the beef. the enzyme is inactivated by stomach acids.

Therapeutic Function

Enzyme, Wound adhesion inhibitor

9001-73-4 Well-known Company Product Price

Brand (Code)Product description CAS number Packaging Price Detail
Sigma (P3125)  Papainfrompapayalatex  buffered aqueous suspension, 2× Crystallized, ≥16 units/mg protein 9001-73-4 P3125-25MG 441.09CNY Detail
Sigma (P3125)  Papainfrompapayalatex  buffered aqueous suspension, 2× Crystallized, ≥16 units/mg protein 9001-73-4 P3125-100MG 932.49CNY Detail
Sigma (P3125)  Papainfrompapayalatex  buffered aqueous suspension, 2× Crystallized, ≥16 units/mg protein 9001-73-4 P3125-250MG 2,396.16CNY Detail
Sigma (P3125)  Papainfrompapayalatex  buffered aqueous suspension, 2× Crystallized, ≥16 units/mg protein 9001-73-4 P3125-500MG 4,207.32CNY Detail
Sigma (P3125)  Papainfrompapayalatex  buffered aqueous suspension, 2× Crystallized, ≥16 units/mg protein 9001-73-4 P3125-1G 7,271.55CNY Detail
USP (1495005)  Papain  United States Pharmacopeia (USP) Reference Standard 9001-73-4 1495005-1G 4,662.45CNY Detail

9001-73-4SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name Papain from papaya latex

1.2 Other means of identification

Product number -
Other names -

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only. Food Additives: ENZYME_PREPARATION
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

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