パパイン

危険有害性情報のコード(GHS)

• 絵表示(GHS)

  

• 注意喚起語

  Danger

• 危険有害性情報

  H334：吸入するとアレルギー、喘息または、呼吸困難 を起こすおそれ

• 注意書き

  P261：粉じん/煙/ガス/ミスト/蒸気/スプレーの吸入を避ける こと。

  P284：呼吸用保護具を着用すること。

  P304+P340：吸入した場合：空気の新鮮な場所に移し、呼吸しやすい 姿勢で休息させること。

  P342+P311：呼吸に関する症状が出た場合：医師に連絡すること。

  P501：内容物/容器を．．．に廃棄すること。

パパイン 価格

MSDS Information

• Papain

パパイン 化学特性,用途語,生産方法

• 外観

  白色～わずかにうすい褐色, 粉末

• 定義

  本品は、パパイヤ Carica papaya の未熟な果実や葉から得られる乳汁中に存在するたん白分解酵素である。

• 性質

  SH化合物で活性化．pI 8.5．システインプロテアーゼ．活性基はCys158, His292

• 溶解性

  水(0.1g→100ml)水に溶ける。

• 解説

  パパイン，EC 3.4.22.2．プロテアーゼの一種．塩基性アミノ酸，ロイシンおよびグリシン残基のC末端側のペプチド結合を加水分解する酵素．パパイアの果実から結晶状に得られる．分子量2.3×104．1本のポリペプチド鎖で212個のアミノ酸残基より構成され，そのアミノ酸の配列順序も決定されている．X線回折の研究により立体構造が明らかにされ，アミノ基末端より25，159番目に存在するシステイン，ヒスチジン残基が活性発現に重要であることがわかっている．

• 用途

  たん白及びペプチド分解酵素、ビール清澄剤、食肉軟化剤。

• 化粧品の成分用途

  ヘアコンディショニング剤、酵素剤、皮膚コンディショニング剤

• 使用上の注意

  安定性タンパク質は非常に安定、中性溶液中では熱に強い。

• 化学的特性

  cream to light brown powder

• 天然物の起源

  パパイヤ乳液：134～345

• 使用

  Papain may cause allergic manifestation .Person handling this material should be protected against inhalation of dust and contact with the skin or eyes.

• 主な応用

  Papain (EC 3.4.22.2) is a protease derived from the latex portion of the papaya plant ( Carica papaya ), and is gathered by scoring the surface of the mature, unripe fruit, after which the latex is collected and dried (Schwimmer, 1981) . Drying can occur by one of several methods: sun, oven, or spray drying; end products having the highest activity are obtained by spray drying. Papain has broad-spectrum enzyme activity over a wide pH and temperature range, and it cleaves at basic amino acids or those having large hydrophobic side chains. Resulting peptides having terminal hydrophobic amino acids can result in a product with a bitter aftertaste. For this reason, papain is usually combined with other enzymes in the production of flavorings. Because papain is a thiol protease, oxidation of its cysteine residue under certain conditions can reduce the enzyme’s activity or potency. For this reason papain preparations often contain reducing agents such as sodium metabisulfite. Papain is economically available commercially in both liquid and powder forms. It has the longest history of use in meat systems and is the basis for some of the popular tenderizing sprinkle-on products that can be purchased by home consumers (Enzyme Development Corporation, 1999).

• 定義

  papain: A protein-digesting enzymeoccurring in the fruit of the West Indianpapaya tree (Carica papaya). It isused as a digestant and in the manufactureof meat tenderizers.

• 一般的な説明

  Papain (Papase), the dried and purifiedlatex of the fruit of Carica papaya L. (Caricaceae), can digestprotein in either acidic or alkaline media; it is best at a pH between4 and 7 and at 65°C to 90°C. It occurs as light brownishgray to weakly reddish brown granules, or as a yellowishgray to weakly yellow powder. It has a characteristic odor andtaste and is incompletely soluble in water to form an opalescentsolution. The commercial material is prepared by evaporatingthe juice, but the pure enzyme has also been preparedand crystallized. In medicine, it has been used locally in variousconditions similar to those for which pepsin is used. Ithas the advantage of activity over a wider range of conditions,but it is often much less reliable. Intraperitoneal instillation ofa weak solution has been recommended to counteract a tendencyto develop adhesions after abdominal surgery, and severalenthusiastic reports have been made about its value underthese conditions. Papain has been reported to cause allergiesin persons who handle it, especially those who are exposed toinhalation of the powder.

• 安全性プロファイル

  Poison by intraperitoneal route. Human systemic effects by ingestion: changes in structure or function of esophagus. Experimental teratogenic and reproductive effects. An allergen. When heated to decomposition it emits toxic fumes of NOx.

• 純化方法

  A suspension of 50g of papain (freshly ground in a mortar) in 200mL of cold water is stirred at 4o for 4hours, then filtered through a Whatman No 1 filter paper. The clear yellow filtrate is cooled in an ice-bath while a rapid stream of H2S is passed through it for 3hours, and the suspension is centrifuged at 2000rpm for 20minutes. Sufficient cold MeOH is added slowly with stirring to the supernatant to give a final MeOH concentration of 70 vol%. The precipitate, collected by centrifugation for 20minutes at 2000rpm, is then dissolved in 200mL of cold water, the solution is saturated with H2S, centrifuged, and the enzyme is again precipitated with MeOH. The process is repeated four times. [Bennett & Niemann J Am Chem Soc 72 1798 1950.] Papain has also been purified by affinity chromatography on a column of GlyGlyTyrArg-agarose [Stewart et al. J Am Chem Soc 109 3480 1986].

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