Papain is an enzyme extracted from papaya fruit and leaves. It contains several chemical constituents including chymopapain, pseudocarpain, and lysozyme. To prepare papain, ripe or unripe papayas are scored to release latex, which is then filtered, treated with ethanol to precipitate papain, and centrifuged to separate papain from other materials. Papain has various medicinal uses such as preventing adhesions, treating wounds and infections, aiding digestion, and tenderizing meat.

1. Presented By: Muhammad HaiderAli
Roll No: 43
TOPIC:
PAPAIN

2. Introduction
•Synonyms: Papayotin, vegetable pepsin , tromasin,
arbuz
•Biological source: Papain is the dried and purified
latex of the green fruits and leaves of Carica papaya.
•Family: Caricacceae

3. Chemical Constituents
• Chymopapain
• Pseudocarpain
• Lysozyme
• Carpain
• Papaya Peptidases
• Carbohydrates
• Water
• Minerals (e.g., calcium, magnesium)

4. Papain Preparation
Select ripe or unripe papayas.
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Score the papaya fruit to release latex.
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Filter the latex to remove impurities.
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Add ethanol to the latex to precipitate papain.
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Centrifuge the mixture to separate papain from the supernatant.
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Dry the papain to obtain a powder or crystalline form.

5. Uses of Papain
•Used to prevent adhesions
•In infected wounds
•Internally as protein digestant
•For tenderizing beef
•Treatment of Dyspepsia
•Pharyngeal and Laryngeal disorders
•Intestinal and Gastric disorders

6. Test
Papain is reacted with a gelatin solution at 80°C in
the presence of an activating cysteine chloral
hydrate solution for an hour.The solution is cooled
to 4°C for long time.

7. Adulteration
Commercial papain is often adulterated with
arrowroot starch, dried milk of cactus, rice flour and
pepsin.