2018, Vol. 6, Issue 3, Part B

author(s)
Yidnekachew Welde and Abebe Worku

abstract
Papain is a proteolytic enzyme currently in papaya that breaks down proteins and widely it has a dozens of food processing applications. Generally, the objective of this study was to extract papain enzyme by different extraction technique mainly using grinding method and ultrasonication. Experimental study was conducted from February 2017- May 2017. The collection of fresh papaya leaf was taken from locally grown papaya from Adigrat in region of Tigray by using cutting and then it was taken in molecular laboratory of Biotechnology department. By using the reagent for purification of the extracted papain was done by using ammonium sulfate and sodium chloride precipitation. The concentration of enzyme was then determined by Bradford method. The enzyme for pyrolytic activity was determined according to the procedure of Arnon with some addition of modifying his manual. The concentration of extract papain was from 0.055 - 0.003 mg/ml. The maximum mean value was shown by the grinded sample and the minimum mean concentration was 0.003 obtained from the sonicated sample within temperature of 50⁰C for 25min. The maximum mean absorbance for enzyme activity was shown by sonicated sample at 1h by 60⁰c and the minimum mean absorbance was from the sonicated sample within temperature of 50⁰C for 20min. Finally, papaya leaves contain papain enzyme, and this needs further the widest application of prosecuting research.