This document provides information about three enzymes: diastase, pepsin, and papain. It describes their sources, physical properties, solubility, optimal pH levels, how they are prepared, and common uses. Diastase is derived from barley and helps break down starch. Pepsin is found in pig stomachs and breaks down proteins. Papain comes from papaya latex and is also proteolytic.

1. PREPARED BY-
SHUBHI SAXENA

2. "DIASTASE"
SYNONYM- Amylase , Malt Diastase
B.S- Present in "SALIVA" (salivary
diastase or ptylain) , Pancreatic diastase
or amylopsin found in digestive tract of
animals.
DESCRIPTION-
COLOURCOLOUR- Yellowish-white

3. SHAPESHAPE - Amorphous powder
ODOURODOUR- Faint characteristic
NATURENATURE- "AMYLOLYTIC"
SOLUBILITY: Soluble in water...forms colloidal
solution

4. PROPERTIES:
1) Thermolabile- sensitive to temp more than
45deg .
2) Active between temp range->35-40deg , pH 6-
7.
3) Gets deactivated at acidic ph range upto 4.

5. 4) It catayses hydrolysis of 1,4-glycosidic
linkage of polysaccharide.
5) It can convert 50 times its weight of potato
into sugar.
6) Precipitated by Alcohol.

6.  PREPRATION:
" Diastase can be taken out from the barley
seed even after all the beer ingredients were
mixed and heated. Other sources include
plants, saliva and milk."

7.  USES:
1) Digestant
2) Used in production of PRE-DIGESTED
starchy foods and also for conversion to
fermentable sugars in fermentation and
brewing industries.

8. The Chemical Structure of AMYLASE

9. "PEPSIN"
 B.S-
1 )Present in Gastric Juice of animals
2 )Glandular layer(mucous memb.) of fresh
stomach of hog( Sus scrofa ; family-
Suidae)

10.  DESCRIPTION-
COLOURCOLOUR- Light buff or white colour
amorphous powder
TASTETASTE- Little acidic or saline taste
ODOURODOUR- Slightly meaty
NATURE-NATURE- "PROTEOLYTIC"

11.  SOLUBILITY - Soluble in water...insoluble alcohol,
ether, chloroform
 PROPERTIES-
1) Pepsin + alkali or pancreatic enzyme= biological
activity of enzyme lost.
2) Shows maximum activity at pH 1.8
3) Has capacity to digest 2500 times its weight of
coagulated egg albumin.

12.  PREPRATION-
"Minced stomach linnings are digested with
HCl...followed by CLARIFICATION,
CONTROLLED EVAPORATION, DIALYSIS &
CONCENTRATION of the digested solution.
When processed solution is subjected to vaccum
evaporation(carefully)...spongy pepsin is
obtained."

13. USES- Pepsin degrades proteins into
peptones and proteoses.

14. The Chemical Structure of PEPSIN

15. "PAPAIN"
 B.S.- It is derived from the latex of unripe
fruit of tropical melon tree...Carica papaya
( family- Caricaceae)
 DESCRIPTION-
COLOUR- Light brown or white colored
amorphous powder.
ODOUR & TASTE - Typical
NATURE- Proteolytic

16.  SOLUBILITY- Soluble in water and glycerine
 PROPERTIES-
1) Shows maximum activity between pH 5 to 6
2) One N.F. unit of papain represents the
activity which releases equivalent of
1microgram of tryosin from a std. casein
substrate.

17.  PREPRATION-
" The latex of these fruits is collected in
aluminium trays. To the collected latex,
potassium metabisulphite is added. The
extraneous matter is cleared out by vaccum
shelf drier at 55-60deg. it is also processed by
spray-drying method. this dried latex is called
papain."

18.  USES-
1) For clarification of beverages andas a meat
tenderiser.
2) Anti-inflamatory agent
3) Shows relieving symptoms of episiotomy.

19. The Chemical Structure of PAPAIN