(enzyme) A proteolytic enzyme in papaya fruit which can be used to tenderize meat.
(enzyme) A digestive enzyme that chemically digests, or breaks down, proteins into shorter chains of amino acids.
A proteolytic ferment, like trypsin, present in the juice of the green fruit of the papaw (Carica Papaya) of tropical America.
A proteolytic enzyme (MW 34,500) contained in the secretory glands of the stomach. In the gastric juice it is united with dilute hydrochloric acid (0.2 per cent, approximately) and the two together constitute the active portion of the digestive fluid. It degrades proteins to proteoses and peptides, and is notable for having a very low pH optimum for its activity. It is the active agent in the gastric juice of all animals.
a proteolytic enzyme obtained from the unripe papaya; used as a meat tenderizer
an enzyme produced in the stomach that splits proteins into peptones
Papain, also known as papaya proteinase I, is a cysteine protease (EC 220.127.116.11) enzyme present in papaya (Carica papaya) and mountain papaya (Vasconcellea cundinamarcensis). It is the namesake member of the papain-like protease family.
Pepsin is an endopeptidase that breaks down proteins into smaller peptides. It is produced in the gastric chief cells of the stomach lining and is one of the main digestive enzymes in the digestive systems of humans and many other animals, where it helps digest the proteins in food.