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Effect of metal ions on structure and activity of papain from Carica papaya.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/2117/ DieN-01-02

Title	Effect of metal ions on structure and activity of papain from Carica papaya.

Creator	Kaul, P. Sathish, H. A. Prakash, V.

Subject	24 Fruits 16 Enzyme Chemistry

Description	Papain, a powerful proteolytic enzyme, is an endoprotease belonging to cysteine endopeptidase family. It is used extensively in food processing especially in tenderization of meat. In this study, we have made an attempt to show the structure activity relationship of this enzyme and the role of calcium and magnesium ions in the activity and stability of the enzyme. Results of activation and stabilization of the enzyme by these cations showed concentration dependent effect. The enzymatic activity of papain increases to a maximum of 18% and 24% in presence of calcium and magnesium ions at 1 x 10(-3) M concentration, respectively. Thermal denaturation studies showed that the binding of calcium and magnesium ions bring about change in the thermal stability of papain at various concentrations of these metal ions. Far ultraviolet circular dichroic studies showed no significant change in the alpha-helix and beta-sheet structure of the papain upon binding of these metal ions. The mechanism underlying the structure activity relationship of papain in presence of these metal ions have been discussed here with reference to the ionic radii, ligand binding preference, coordination numbers and the electrostatic forces between the protein molecule and cations present in the microenvironment of the enzyme.

Date	2002

Type	Article PeerReviewed

Format	application/pdf

Language	en

Rights	—

Identifier	http://ir.cftri.com/2117/1/Nahrung_46_%282002%29_1_2-.pdf Kaul, P. and Sathish, H. A. and Prakash, V. (2002) Effect of metal ions on structure and activity of papain from Carica papaya. Die Nahrung, 46 (1). pp. 2-6. ISSN 0027-769X