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Literature summary extracted from

  • Edwin, F.; Sharma, Y.V.; Jagannadham, M.V.
    Stabilization of molten globule state of papain by urea (2002), Biochem. Biophys. Res. Commun., 290, 1441-1446.
    View publication on PubMed

General Stability

EC Number General Stability Organism
3.4.22.2 papain exists in molten globule state at pH 2.0 and in this state protein tends to aggregate in the presence of lower concentrations of guanidine hydrochloride. Such aggregation is prevented if a low concentration of urea is also present in the buffer, in addition, stabilization of the protein is also induced Carica papaya

Organism

EC Number Organism UniProt Comment Textmining
3.4.22.2 Carica papaya
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.4.22.2 latex
-
 Carica papaya
-

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.4.22.2 35.3
-
 pH 2.0, first transition midpoint in absence of urea Carica papaya
3.4.22.2 44.2
-
 pH 2.0, first transition midpoint in presence of 0.8 M urea Carica papaya
3.4.22.2 53.3
-
 pH 2.0, second transition midpoint in absence of urea Carica papaya
3.4.22.2 66.9
-
 pH 2.0, second transition midpoint in presence of 0.8 M urea Carica papaya