Study of Enzymatic Activity and Extraction of...

Study of Enzymatic Activity and Extraction of Papain from Raw Papaya

Author Name : Sahil Khan, Akhila Shaikh, Sauda Dhukka, Varsha Umtol, Dr. Heena Pathan, Dr Swati D Wavhal

ABSTRACT Papaya (Carica papaya L.) is one of the most popular, economically important, and highly prevalent fruits. Not only does this fruit serve as fresh fruit, but also papaya has potential enzyme and nutrient supplements in the food industry. The main criterion of this research is the study of the extraction process of papain from papaya latex. In this topic, we studied the extraction process of papain, present in the latex of raw papaya fruit. In this study, we extracted papain from the papaya fruit latex and pulp. The flora present in the latex and pulp was isolated on a nutrient agar plate. Different variables are studied after the extraction of papain with ethanol and EDTA 1:1 (v/v) and drying in an incubator. Papain enzyme response is calculated in terms of enzyme activity of tyrosine and milk coagulation. Antibacterial activity is obtained in papain, and antifungal activity is obtained in the inner surface flora of papaya