Articles by Topic "Cysteine protease"

1. Bromelain: Enzymological Properties and Key Points for Food, Pharmaceutical, and Industrial Applications
   posted this at Mar 2, 2026

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   Bromelain is a class of thiol protease (cysteine protease) mixtures primarily derived from pineapple juice, peel, and stem tissues. It is typically a pale yellow to light brown amorphous powder with a slight characteristic odor, and an approximate molecular weight on the order of 3.3 × 10^4.
2. Papain (Papaya Cysteine Protease): Composition, Structure, Manufacturing, and Application Guidance
   posted this at Jan 21, 2026

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   Papain is one of the most representative cysteine proteases in the latex of unripe papaya fruit. With relatively mild reaction conditions, broad substrate tolerance, and good formulatability, it has long supported applications in food processing, industrial processing aids, biological sample ...