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Proteolytic enzyme · Food & beverage · Pharma · Direct sourcing from Chad

Papain — Proteolytic Enzyme
B2B Supplier from Chad.

CAS 9001-73-4 · EC 3.4.22.2 · A cysteine protease extracted from green papaya latex (Carica papaya) sourced in Chad. 212 amino acids · Molecular weight >23,000 Daltons. Peak enzyme activity at 60–70°C. Moisture ≤ 8%. Food, pharmaceutical and cosmetic applications. COA provided.

COA provided Origin: Chad FOB · CIF · DDP CAS 9001-73-4

Technical specifications

Source botanical name

Carica papaya L.

Family

Caricaceae

CAS

9001-73-4

EC

3.4.22.2

Enzyme type

Cysteine protease · Family C1

Molecular weight

> 23,000 Daltons · 212 amino acids

Optimal temperature

60–70°C

Appearance

White to off-white powder

Max moisture

≤ 8%

Enzyme activity

By grade — stated on COA

MOQ

On request

Packaging

Bags by volume

Logistics & export

Available Incoterms

FOB N’Djamena · CIF · DDP Europe · EXW Lyon

Documentation

COA with enzyme activity · Technical data sheet · Phytosanitary certificate · FR & EN

Secure payment

French company · Invoicing in euros · Banking compliance

Papain — a natural proteolytic enzyme

Papain (CAS 9001-73-4, EC 3.4.22.2) is a natural proteolytic enzyme extracted from green papaya latex (Carica papaya L.). It belongs to the cysteine protease family (family C1) and is regarded as the type enzyme of this family. It is a 212-amino-acid protein with a molecular weight above 23,000 Daltons. Its active site contains a cysteine residue (Cys-25) deprotonated by His-159, which catalyses the cleavage of peptide bonds in proteins.

Papain is extracted by tapping the skin of green papaya — the latex flows from between the skin and the flesh of the unripe fruit, then is dried and milled into powder. This age-old extraction method, practised in Chad, preserves the enzyme activity. Its characteristics: high enzyme activity, good thermal stability (peak activity at 60–70°C), water solubility. Papain is relatively heat-resistant compared with other plant enzymes.

Important note: enzyme activity (expressed in U/g) varies by grade and extraction process. It is systematically measured and certified in the COA provided with every batch. Contact us to discuss the grade and enzyme activity required for your application.

Industrial applications

B2B uses.

Meat tenderising

The most widespread application — partial hydrolysis of structural proteins (collagen, actin, myosin). Improves tenderness, juiciness and water-holding capacity.

Brewing

Prevention of protein chill haze in beer. Hydrolyses the proteins responsible for turbidity. A standard use in the brewing industry.

Pharmaceutical & nutraceutical

Digestive enzyme in food supplements. Enzymatic hydrolysis of proteins to produce bioactive peptides and protein hydrolysates.

Enzymatic cosmetics

Enzymatic exfoliant for gentle peels. Hydrolyses the proteins of the stratum corneum without mechanical abrasion. Premium mask and exfoliating-care formulations.

Textile & leather

Silk degumming, softening of leathers and hides. Enzymatic degreasing of wool. Applications in the textile and leather-goods industries.

Biotechnology & research

Digestion of monoclonal antibodies to produce Fab fragments. Tissue dissociation for cell culture. Analytical protein hydrolysis.

Papaya range

Other papaya products.

Papain CAS 9001-73-4 — B2B Supplier from Chad

Quote within 48 hours.

COA with enzyme activity · Technical data sheet · Secure payment · FOB/CIF/DDP export

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