Production and stabilization of liquid papain
1993
Wannadee Binchai
Liquid papain was produced by precipitating papaya latex (Khag Dam cultivar) with ethanol at 5 deg C. Ethanol was then removed from enzyme precipitate before dispersing into 10 % solution and clarified by filtration with the aid of clarifying agent and stabilized with chemical additives. Vacuum drying at 50 deg C for one hour well removed ethanol and could produce active liquid papain. Clarification the enzyme solution with sodium citrate or Na4 (EDTA) at pH 8.5 increased filtration rate and the clear liquid product had higher activity than experimenting with MgO. The stabilizing condition for liquid papain was first determined by reducing pH with lactic and hydrochloric acid. Lactic acid gave best stability at pH 4.5 - 5.0 and was used for controlling the enzyme stability through the experiment. The combination of 0.1 % cystein (w/v) and 0.1 % sodium benzoate (w/v) gave the best shelflife at pH 4.5 - 5. It retained about 86.3 - 88.3 % of the original activity after 90 days storage at 5 deg C. Glycerol alone effectively reduced aw to 0.745. The presence of glucose, sucrose, lactose, sorbitol and sodium chloride at 2.5 - 10 % (w/v) in addition to glycerol further reduced aw only slightly with small effect on enzyme activity. The liquid papain brought to tender beef had the same tenderization effect as commercial liquid papain. The panelists prefered the meat treated with liquid papain to that tendered with meat tenderizer powder.
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