I am a fish
undersea enforcer
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Papain (a protease enzyme) from meat tenderizer.
Papain (a protease enzyme) is available from many supermarkets and food suppliers, as the active ingredient of most meat tenderizers. Unfortunately,
it is usually diluted with salt and starch.
How can I isolate pure papain, without denaturing it?
1f `/0u (4|\\| |234d 7|-|15, `/0u |234||`/ |\\|33d 70 937 0u7 /\\/\\0|23.
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Eclectic
National Hazard
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Dialysis
http://sciencekit.com/category.asp?c=436410&sid=froogle
Maybe use some amylase to digest the starch.
[Edited on 29-10-2005 by Eclectic]
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Ramiel
Vicious like a ferret
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According to my Molecular Biology laboratory manual, detergents solubilize proteins without denaturing them. Something like 10% solution in water
(e.g. sodium dodecyl sulphate). I don't know about the, er... veracity of this claim though.
If it is true, a simple centrifugion and chemical treatment ought to get you a nice pallet of protein.
Caveat Orator
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chemoleo
Biochemicus Energeticus
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Yes, SDS and other detergents solubilise the protein, but often at the price of denaturing it. It depends on the protein essentially.
Otherwise - the papain should be soluble, while starch isnt. Filtering should be the first thing to try. Then, dialyse it. However, beware of the fact
that proteins in low or no-salt buffers (low ionic strength) are unstable and often denature/unfold/aggregate. Thats probably a reason why salt is
added.
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