Technical Data Sheet
Papain, 100 g
WGK 1
CAS No. 9001-73-4
EG-Nr. 232-627-2
Made from Carica papaya.
€145.30/Pack Qty. Campaign price!
excl. VAT. | 100 g per Pack Qty.
Art. No. 8933.2
Product details
Papain >30 000 USP-U/mg, for biochemistry
A non-specific endopeptidase from Papaya latex. Has a very wide substrate range and cleaves proteins more efficiently than trypsin, for example. Is capable of not only hydrolysing peptide bonds, but also acts effectively as an esterase and thiol-esterase.
30.000 USP (Casein) Units is approx. 2 FIP-Units (BAEE-Units). One USP Unit of Papain activity releases the equivalent of 1 µg tyrosine form a specified casein substrate under assay conditions specified by the USP.
Working concentration: Dilution immediately before application in a buffer with approx. 5 mM L-Cysteine
pH optimum: 6.0
Temperature optimum: 65 °C
Activation and stabilization: EDTA, Cysteine and Dimercaptopropanol. DTT may be added in orderto increase activity.
- Subtotal: 0.00
| Art. No. | Pack Qty. | Pack. | Price | Quantity | |
|---|---|---|---|---|---|
| 8933.1 | 25 g | plastic |
€66.55
€53.20 |
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| 8933.2 | 100 g | plastic |
€181.70
€145.30 |
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- Subtotal: 0.00
Downloads / MSDS
General information
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
Certificates of Analysis
Type analysis
| Identity | complies |
| Activity | >30 000 USP-U/mg |
| pH value (2 % in H2O) | 4,8-6,2 |
| Loss on drying | <5 % |