Ficain  (Synonyms: Ficin)

Ficain is an enzyme extract composed of several proteases that can be isolated from Ficus hispida L. and the latex of fig (Ficus carica). Ficain has different specificities in different proportions during fruit ripening. Ficain is widely used in protein hydrolysis, food, production of bioactive peptides and antibody fragments^[1][2].

Ficain (0-8 µg/mL) uses casein as the substrate and measured the absorbance of trichloroacetic acid filtrate at 280 nm to detect Ficain activity^[2].
Ficain (0-200 µg/mL) increases the absorbance at 400 nm with dose dependent manner when p-nitrophenyl carbobenzoxyglycinate was used as the substrate^[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

9001-33-6

Solid

White to off-white

[Ficain]

3.4.22.3

≥100 U/mg soild

One unit is defined as the amount of enzyme that the absorbance of the soluble matter released from the hydrolyzed casein per minute at 275 nm at pH 7.0 and 37±2°C, that comparable to that of 1 μg of tyrosine at pH 7.0 and 37±°C.

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Morellon-Sterling R, et al. Ficin: A protease extract with relevance in biotechnology and biocatalysis. Int J Biol Macromol. 2020 Nov 1;162:394-404.  [Content Brief]

  [2]. Liener I E, Friedenson B. [17] Ficin[M]//Methods in enzymology. Academic Press, 1970, 19: 261-273.

  [3]. RatanaKhanokchai K. Purification and Characterization of Cysteine Proteinase from Some Vegetables and fruits[J]. 2009.