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papain 番木瓜蛋白酶; 木瓜酶 番木瓜蛋白□; 木瓜□ papain n 1: a proteolytic enzyme obtained from the unripe papaya; used as a meat tenderizerpapaya \ pa* pa" ya\, n. [ Prob. from the native name in the West Indies; cf. Sp. papayo papaw, papaya the fruit of the papaw.] 1. ( Bot.) A tree ({ Carica Papaya}) of tropical America, belonging to the order { Passiflore[ ae]}; called also { papaw} and { pawpaw}. It has a soft, spongy stem, eighteen or twenty feet high, crowned with a tuft of large, long- stalked, palmately lobed leaves. The milky juice of the plant is said to have the property of making meat tender. [ 1913 Webster PJC] 2. The fruit of the papaya tree; it is a dull orange- colored, melon- shaped fruit, which is eaten both raw and cooked or pickled. The fruit contains { papain}, a protease. [ 1913 Webster PJC]
Papain \ Pa* pa" in\, n. [ From { Papaw}.] ( Physiol. Chem.) A proteolytic ferment, like trypsin, present in the juice of the green fruit of the papaw ({ Carica Papaya}) of tropical America. [ 1913 Webster]
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