rotein Digestion Efficiency of Papain Enzyme Crude Extract from Papaya Byproduct

Abstract

This research was investigated the efficiency of proteins digestion of crude extracts, papain enzymes from  papaya byproduct. By extracting crude extracts, papain enzymes from papaya peels and seeds variety of Khaek Dum, then determined the amount of crude extract to the weight of papaya byproduct, pH, the amount of papain enzymes in the crude extract incoulding the efficiency of protein digestion in the texture and protein content. It was found that the amount of crude extract from papaya peels and papaya seeds were  5.76 g/100 g and 8.92 g/100 g, respectively. The amount of papain enzymes in crude extracts from papaya peels and papaya seeds were 130.36 and 167.48 mg/ml, and pH values were 5.56 and 5.53 respectively. The efficiency of protein digestion was influenced by texture from the shear force of pork marinated with crude extract, papain enzymes from papaya peels and papaya seeds for 30, 45 and 60 min. The results found that shear forces of pork marinated with crude extract, papain enzymes from papaya peels and papaya seeds used were 128.75, 119.24, 11.35 and 98.97, 91.68, 85.49 N, respectively. The softer pork used lower shear forces for cutting because of the enzymes from papaya were high effective on digesting proteins. The protein content from the protein degradation of pork marinated with crude extracts papain enzymes, from papaya peels and papaya seeds for 30, 45 and 60 min were 0.442, 1.021, 1.604 and 0.610, 1.354, 2.105 mg/mL, respectively. The protein content was increased when increased marinated time. The efficiency of protein digestion of crude extracts, papain enzyme from the papaya seeds were higher than the papaya peels.