pa·pa·in   (pə-pā'ĭn, -pī'ĭn)    n.  An enzyme that catalyzes the lysis of proteins, obtained from the unripe fruit of the papaya and used as a meat tenderizer and in medicine as a digestive aid. [papa(ya) + -in.]

Main Entry: pa·pa·in
Pronunciation: p&-'pA-&n, -'pI-
Function: noun
: a crystallizable protease in the juice of the green fruit of thepapaya obtained usually as a brownish powder and used chiefly as a tenderizer for meat and in medicine as a digestant

papain pa·pa·in (pə-pā'ĭn, -pī'ĭn) or pa·pa·in·ase (-ə-nās', -nāz')
n.
An enzyme, or a crude extract containing it, that digests protein, catalyzes the hydrolysis or transfer of esters, amides, or other chemical groups containing sulfur, and is used as a digestive aid.

papain

enzyme present in the milky juice of the papaya that catalyzes the breakdown of proteins by hydrolysis (addition of a water molecule). Papain is used in biochemical research involving the analysis of proteins, in preparations of various remedies for indigestion, in tenderizing meat, and in enzyme-action cleansing agents for soft contact lenses. A related enzyme from the same source is chymopapain, which has different characteristics of mobility and solubility. It is used to shrink or dissolve ruptured disks in certain kinds of lumbar spine injuries, and otherwise as a digestant of protein.

Learn more about papain with a free trial on Britannica.com.