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From Proteopedia
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| - | Papain is a protease derived from the latex of the papaya fruit. The molecule consists of 212 amino acid residues that contribute to a single polypeptide chain. The secondary structure of this molecule consists of 25%. <scene name='Sandbox_38/Alpha_helices/1'>alpha helices</scene> and 21% <scene name='Sandbox_38/Beta_sheets/1'>beta sheets</scene>.<scene name='Sandbox_38/Hydrophobic_residues/1'>Hydrophobic Residues</scene>.<scene name='Sandbox_38/Papain_ligand_binding/1'>ligands of Papain</scene> | + | Papain is a protease derived from the latex of the papaya fruit. The molecule consists of 212 amino acid residues that contribute to a single polypeptide chain. The secondary structure of this molecule consists of 25%. <scene name='Sandbox_38/Alpha_helices/1'>alpha helices</scene> and 21% <scene name='Sandbox_38/Beta_sheets/1'>beta sheets</scene>. Traditionally, Papain has be used as a commercial meat tenderizer. This enzyme also has some medicinal uses, as it has be been used in wound debridement, and is ocassionally administered as a dietary supplement. This enzyme is able to aid in digestive problems, as it is able to break down food so it is easier to digest.<scene name='Sandbox_38/Hydrophobic_residues/1'>Hydrophobic Residues</scene>.<scene name='Sandbox_38/Papain_ligand_binding/1'>ligands of Papain</scene> |
</StructureSection> | </StructureSection> | ||
== Papain: The Great Endonuclease == | == Papain: The Great Endonuclease == | ||
Revision as of 22:53, 6 November 2011
Template:Tims Sandbox Reservation
Papain
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