EC Number   |
Source Tissue |
Reference |
|---|
   3.4.22.2 | commercial preparation |
- |
667413, 668437, 695547, 695700, 696789 |
| 3.4.22.2 | commercial preparation |
from dried latex |
667306 |
| 3.4.22.2 | commercial preparation |
from latex |
667511 |
| 3.4.22.2 | commercial preparation |
papaya latex enzyme |
697918 |
| 3.4.22.2 | fruit |
- |
95668 |
| 3.4.22.2 | fruit |
green fruit skin has the highest enzyme content, ripening decreases the enzyme level |
753097 |
| 3.4.22.2 | fruit |
green unripe fruit |
95676, 95685 |
| 3.4.22.2 | fruit |
papain from ripe fruit is investigated |
733896 |
| 3.4.22.2 | juice |
maximal concentration is reached early in the development of the fruit |
95663 |
| 3.4.22.2 | latex |
- |
649521, 649585, 650312, 653025, 667306, 667511, 677395, 678470, 678740, 678751, 679221, 681479, 697918, 718248, 718263, 718346, 733086, 752461, 81552, 95671, 95675, 95676, 95681, 95685, 95702, 95705, 95706, 95707 |
