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  • From: Marie Kamphefner <kampy AT grm.net>
  • To: market-farming AT franklin.oit.unc.edu
  • Subject: papain
  • Date: Mon, 24 Apr 2000 10:10:43 -0500


According to my 1971 version of the Encyclopaedia Britannica under the
heading PAPAYA:

" . . .The unripe fruit, as well as other parts of the plant, contains a
milky juice, in which is present a protein-digesting enzyme known as
papain, which greatly resembles the animal enzyme pepsin in its digestive
action. It is usually obtained by scarifying green fruits while they are
still on the plant. After the juice exudes and coagulates, it is scraped
off and dried, to be used in the preparation of various remedies for
indigestion and in the manufacture of meat tenderizers. Its value has long
been recognized in the tropics, where it is a common practice to leave
tough chickens or other meat wrapped in papaya leaves overnight before
cooking, or even to rub them with the juice of the papaya to render them
more tender."

I wish I could be of more help.

Marie in Missouri




  • Papain, Adriana Gutierrez & Dennis LaGatta, 04/24/2000
    • <Possible follow-up(s)>
    • papain, Marie Kamphefner, 04/24/2000

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