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New trends for a classical enzyme: Papain, a biotechnological success story in the food industry [PDF]

Trends in Food Science and Technology, 2017
Background In recent years, proteases have arisen as standard biocatalysts in many industrial processes in different fields, such as pharmaceutical, medicine, detergent manufacturing and food science.
Jesús Fernández-Lucas +2 more
exaly +2 more sources

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Immobilization of papain enzyme on a hybrid support containing zinc oxide nanoparticles and chitosan for clinical applications

Carbohydrate Polymers, 2020
Fernando Aecio de Amorim Carvalho +2 more
exaly

Non-covalent and covalent immobilization of papain onto TiC MXene nanosheets

Enzyme and Microbial Technology, 2021
Dankui Liao, Jianhua Sun, Lixia Sun
exaly

The use of papain for the removal of biofilms formed by pathogenic and

LWT - Food Science and Technology, 2020
Hyun-Dong Paik, Na-Kyoung Lee, Hwan Hee Yu +2 more
exaly

THE ESTIMATION OF PEPSIN, TRYPSIN, PAPAIN, AND CATHEPSIN WITH HEMOGLOBIN

Journal of General Physiology, 1938
M L Anson
exaly

Chemically modified papain for applications in detergent formulations

Bioresource Technology, 2001
Rekha S. Singhal
exaly