X, A, 1 Pratt: Papain 15 



Table XIII. — Analysis of sundried Philippine papain, sample 11. 



















Parts of 



No. of 

 flask. 



Milk. 



Water. 



Papain 

 solution. 



Papain. 



Protein 

 undi- 

 gested. 



Protein 

 digested. 



Protein 

 digested. 



protein 

 digested 

 by 1 part 

 papain. 





ce. 



ce. 



cc. 



mg. 



mg. 



mg. 



Per cent. 





1 



25 



23 



2 



10 



701 



454 



39.4 



45.4 



2 



25 



21 



4 



20 



510 



645 



55.8 



32.3 



3 



25 



19 



6 



30 



404 



751 



65.0 



25.0 



4 



25 



17 



8 



40 



347 



808 



70.0 



20.2 



S 



25 



15 



10 



SO 



308 



847 



73.5 



16.9 



6 



26 



IS 



12 



60 



278 



877 



76.0 



14.6 



7 



25 



11 



14 



70 



259 



896 



77.7 



12.8 



8 



25 



9 



16 



80 



249 



906 



78.5 



11.3 



9 



25 



7 



18 



90 



235 



920 



79.6 



10.2 



10 



26 



5 



20 



100 



203 



952 



82.5 



9.6 



Protein in blank = 1,165 milligrams. 



Acidity of papain solution as HC1 = 0.008 per cent. 



rapidly in papaya latex with the production of nauseating odors 

 and destruction of the enzyme. 



Small portions of the fresh latex were dried rapidly in vacuo 

 over sulphuric acid. The resulting papain was a light cream 

 color, was easily friable, and upon analysis showed little if any 

 difference in activity from the original. The chief advantages 

 resulting from drying in this manner are the shortness of the 

 time required, lighter color, and more porous nature of the 

 resulting papain. Its successful application on a large scale 

 would necessitate special machinery, whereby the latex might 

 be thoroughly stirred during drying. Further difficulties would 

 arise from the gummy consistency of the partially dried prod- 

 uct and the necessity of avoiding contact with metals that cause 

 darkening of the color. 



Many enzymes may be purified and separated from extra- 

 neous material by precipitation with alcohol. This method is 

 applicable to papaya latex, and gives excellent results pro- 

 vided the action of the alcohol is limited to as short a time as 

 possible. 



Twenty grams of the fresh latex were well mixed with 100 

 cubic centimeters of 95 per cent alcohol. A gummy white 

 coagulum was thrown down that was readily collected in a 

 ball. The alcohol was poured off and replaced with 50 cubic 

 centimeters of the same strength. The papain readily crumbled 

 to a fine powder during the second treatment with alcohol. It 

 was filtered with suction and washed twice with ether to remove 

 a semisolid yellow wax and to facilitate drying. The washed 



