Guest guest Posted January 25, 2002 Report Share Posted January 25, 2002 The question came up before about why sulfite-free papain was important. Here is a description from www.enzymeuniversity.com on this. Kd. Description: Papain (Sulfite Free) is a food grade mixture of proteolytic enzymes isolated from the fruit if the tropical plant, Carica papaya. Papain is a sulfhydryl enzyme, meaning that its active site includes the sulfur-containing amino acid, cysteine. The oxidation of sulfur destroys the active site configuration, so historically, papain has been processed with sulfites to retard oxidation and thus, slow down the degradation of the enzyme. Added sulfites are oxidized before the sulfur-containing amino acids, and therefore the shelf life of the enzyme is extended. Papain (Sulfite Free) is the result of new technology that maintains the stability of papain without the addition of allergenic sulfites. Papain contains a wide array of proteolytic enzymes, incorporating a broad range of substrate specificities and optimum environments. This attribute enables papain to easily and efficiently hydrolyze most soluble protein, yielding peptides and amino acids. Quote Link to comment Share on other sites More sharing options...
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