Papain Extraction Industry

The papaya is the fruit of the papaya tree (Carica papaya) native of Central America.The fruit ripens from 4 to 6 months depending on the climate where it is grown (Salunkhe and Kadam, 1995). The cultivation of this fruit has two main purposes: the sale of the fruit for human consumption and the extraction of enzymes that constitute 40% of the latex in 1 mM concentrations. The papain is a natural proteolytic enzyme that is extracted from the latex in the leaf, the stem and the papaya’s unripe fruits. Papain is used in a many industrial fields (like pharmaceutical, brewery, meat, dairy, textile, photographic, optical, tanning, cosmetic, detergents, food and leather industry), because a synthetic enzyme is not capable of simulating the properties of the natural enzyme, which increased its demand. The process to obtain raw papain consists of two main stages: latex extraction and drying. A third stage, purification, may be used if a purified papain is wanted. This work compares the crude enzymatic activity obtained from locally Carica papaya using the unripe fruit and the skin juice under different drying processes and evaluates the enzyme activity for the proposed purification procedure.

Project Report Covers:

Introduction
Uses and Applications
Properties
Market Survey with future aspects
Present Manufacturers
B.I.S. Specifications
Manufacturing Process with Formulae
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials
Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials.