Analytical Data
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Gene name
Papain
- Application
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Alternative Names
Papaya proteinase I Short name:PPI
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Species
Carica papaya
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Source
E. coli
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Tag
N- His
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Purity
Greater than 90% as determined by SDS-PAGE.
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Uniprot
P00784
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Expression Region
134-345aa
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Molecular Weight
27.4 kDa
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Endotoxin
< 1.0 EU per μg protein as determined by the LAL method.
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Form
Freeze-dried powder
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Buffer formulation
PBS, pH7.4, containing 0.01% SKL, 1mM DTT, 5% Trehalose and Proclin300.
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Reconstitution
Reconstitute in ddH2O to a concentration of 0.1-0.5 mg/mL. Do not vortex.
- Customization
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Stability Test
The thermal stability is described by the loss rate. The loss rate was determined by accelerated thermal degradation test, that is, incubate the protein at 37℃ for 48h, and no obvious degradation and precipitation were observed. The loss rate isless than 8% within the expiration date under appropriate storage condition.
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Storage & Shelf Life
Samples are stable for up to twelve months from date of receipt at -20℃ to -80℃. Store it under sterile conditions at -20℃ to -80℃. It is recommended that the protein be aliquoted for optimal storage. Avoid repeated freeze-thaw cycles.
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Shipping
In general, recombinant proteins are supplied as lyophilized powder and shipped at ambient temperature. For bulk packages, the proteins are provided as frozen liquid and shipped with blue ice, unless otherwise requested by the customer.
Quality inspection process
Related Products
Protein Description
Papain is a proteolytic enzyme derived from the papaya fruit (Carica papaya) and has garnered significant interest in both scientific research and industrial applications due to its ability to hydrolyze peptide bonds in proteins. Historically, papain has been extensively studied for its potential health benefits, including its role in digestion and its anti-inflammatory properties. The interest in recombinant papain stems from the limitations associated with extracting the enzyme from natural sources, including issues of yield, activity, and contamination with other proteases. Recombinant DNA technology allows for the production of papain in a more controlled and efficient manner, enabling researchers to engineer the enzyme for enhanced stability, specificity, and activity under various conditions. Additionally, recombinant papain can be used in applications such as food processing, medicine, and biochemistry, where its proteolytic properties are particularly valuable. As a result, the study of recombinant papain not only aims to optimize its biochemical properties but also to explore its potential therapeutic uses, thus contributing to advancements in biotechnology and pharmaceutical sciences. The development of recombinant papain represents a promising avenue for both fundamental research and practical applications, making it an important focus within enzyme engineering and protein biotechnology.
