Effects of different drying methods on the activity of papain from the latex of unripe paw-paw (Carica papaya) fruits

Author(s): Chinweizu Ejikeme Udobi

Abstract

The effect of different drying methods viz- sun, oven- cabinet, ambient temperature and vacuum drying on the activity of crude papain from Carica papaya latex was studied. Latex from an unripe (but matured) pawpaw which contained papain was dried using one of these methods and subsequently assayed for enzymatic activity. This was done relying on the ability of papain to hydrolyse protein using milk. Results obtained showed that the vacuum dried sample of latex had the highest activity while the cabinet dried sample completely lost activity. Results further confirmed that other factors which may be environmental, interplays with drying methods and time in the determination of the activity of papain from Carica papaya latex.

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