Papain meat tenderizing

In most cases the painful localized tissue response will resolve in a few hours without therapy. Some symptomatic relief may be obtained by topical application of ice, papain (meat tenderizer), or creams containing corticosteroids or antihistamines. 

Different enzymes have different specificities. Some, such as amylase, are specific for a single substrate, but others operate on a range of substrates. Papain, for instance, a globular protein of 212 amino acids isolated from papaya fruit, catalyzes the hydrolysis of many kinds of peptide bonds. In fact, it s this ability to hydrolyze peptide bonds that makes papain useful as a meat tenderizer and a cleaner for contact lenses. 

Papain is a cysteine protease isolated from the latex of the immature fruit and leaves of the plant Carica papaya. It consists of a single 23.4 kDa, 212 amino acid polypeptide, and the purified enzyme exhibits broad proteolytic activity. Although it can be used as a debriding agent, it is also used for a variety of other industrial processes, including meat tenderizing and for the clarification of beverages. 

Papain, the active component of most meat tenderizes, is a proteolytic enzyme. 

Papain—a plant protease derived from the papaya fruit. The enzyme is used in digestive aids, wound debridement, tooth-cleaning and. most importantly, as a meat tenderizer. 

Papain Hydrolysis of proteins Papaya fruit (Carica Meat tenderizer ... 

Crude papaya latex, usually called papain, has found a number of industrial applications. It has been used in brewing, meat tenderization, flavor production. 

The use of papain in meat tenderization [70] is almost completely restricted to the United States. A number of techniques have been described (preslaughter as well as post slaughter administration) but are not always very successful. In all cases, papain action does not occur before the cooking of the meat and therefore the result is influenced by many factors other than the actual method of application. It has also been aiguedthat the use of papain in meat tenderizes, toothpaste, beer, and fruit juices is the main reason for the higher incidence of systemic allergic reactions after injection of chymopapain for treatment of sciatica in North America than in Europe. 

Proteolytic (protein-cleaving) enzymes also have applications in consumer products. For example, papain (from papaya extract) serves as a meat tenderizer. It cleaves the fibrous proteins, making the meat less tough. 

Meat Tenderizing. This is the second largest use of papain. About one-third of all the papain sold in this country is used by the housewife... 

An example of an enzyme you may have used is papain, found in papayas, pineapple, and other plant sources. This enzyme catalyzes a reaction that breaks down protein molecules into free amino acids. Papain is the active ingredient in many meat tenderizers. When you sprinkle the dried form of papain on moist meat, you activate the papain so that it breaks down the tough protein fibers in the meat, making the meat more tender. 

They may be added as isolated enzyme preparations (e.g. chymosin in cheese making or papain in meat tenderization). 

Three other plant enzymes, papain, bromelain, and to a lesser extent ficin, have found acceptance in the food industry as proteases. Papain is derived from the latex of the fruit, leaves, and trunk of Carica papaya, and bromelain from the fruit and stems of pineapple plants. These enzymes are used to prevent the hazing of beer when chilled (Chill-Proofing) by modifying the protein. Other applications for these plant proteases are in meat tenderizers and digestive aids. Ficin from the latex of Ficus carica is used to a much lower extent, perhaps because of its marked action on native protein and difficult handling. Proteases from Aspergillus Jlavus-oryzae, and to a lesser extent from Bacillus subtilis, have been used to replace and supplement these plant proteases in all applications, but papain continues to have the widest acceptance. 

Papain Papaya Yeast and meat extracts beer chiU-proofing protein hydrolyzates meat tenderization leather bating, animal nutrition digestive-tiid anti-inllammatoiy... 

The active ingredient in meat tenderizer is the enzyme papain, a protease. Explain how treating meat with this material before cooking would make it more tender. 

Proteases (trypsin, pepsin, elastase, papain, microbial enzymes, etc.) Hydrolysis of peptide bonds Digestion aids removal of necrotic tissue acne treatment meat tenderizers preparation of special diets and peptone media for microorganisms removal of proteins from carbohydrates and fats prevention of cloudiness in beer laundry additive leather ttuming. 

Papaya Carica papaya) belongs to the family Caricacea which includes four genera and more than 20 species. The distribution can extend from latitude 32 north to 32 south where the weather is warm and humid and the elevation is less than 300 m above sea level. The fruit is commonly eaten fresh but can be cooked when immature or used in preserves, sauces or pies. The papaya in India is used in canning, candying and pickling as well as fresh consumption. It can be used as a source of papain for meat tenderizing and it is also an excellent source of vitamin C (Arriola et aL, 1980). 

---