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Project @ a Glance

Contents on the CD Rom         

  • Ficin, which is similar to papain, is a nonspecific, sulfhydryl protease isolated from fig latex. The molecular weight of Ficin is approximately 25,000 and it is effective at pH 4-9.5 with an optimum pH of 6.5.
  • When IgG molecules are incubated with ficin in the presence of cysteine, one or more peptide bonds in the hinge region are split, producing either Fab fragments or F(abī)2 fragments.
  • Immobilized Ficin was specifically designed for cleavage of mouse IgG1 into or Fab or F(abī)2 fragments, and is advantageous because it virtually eliminates autolysis, eliminates contamination of a sample with the protease and allows control of the digestion by removing the ficin or controlling the flow.
  • The enzyme employed in the Activation of fiction was crystalline ficin. The papainase character of this enzyme has been established by Walti. Activity of the ficin solution was determined by the Northrop and Kunitz method just cited, but with casein prepared by the method of Van Slyke and Baker and adjusted in phosphate buffer to pH 7.0.
  • Six of the proteolytic enzyme components of Ficus glabrata ficin have been isolated and shown to be chromatographically homogeneous.  the electrophoretic and chromatographic behavior of the tryptic peptides, and the relative specificities of these 6 components have been determined.
  • Established enzymes used for tenderization of beef (Bromelin and Ficin) were compared to a novel enzyme, NCT, in three phases of an experiment using beef inside round roasts. Preliminary studies with mechanically separated rabbit meat indicated that bromelain and papain.
  • Some enzymes are still extracted from animal or plant tissues. Plant derived commercial enzymes include the proteolytic enzymes papain, Bromelain and ficin and some other special enzymes like lipoxygenase from soybeans.
  •  Determination of protein solubility of feed samples and soybean meals was by the modified Burroughs' mineral buffer solution. Degradability was measured by a ficin protease.
  • Major Types Of Chemical Compounds In Plants & Animals
  • Common Fig
  • General Enzyme Information
  • Fig Fruit
  • The Fig
  • Figs
  • Ficin is an ideal protease for preparing Fab


  • Experiments On The Activation Of Ficin
  • Enzymatic Assay Of  Ficin
  • Evidence for a Rate-Limiting Conformation Change in the Catalytic Steps of the Ficin and Papain-Catalysed Hydrolyses
  • Solubilization & Partial Purification Of Mouse
  • Multiple Molecular Forms of Ficin-Evidence Against Autolysis as Explanation
  • Antibody Purification
  • Multiple Molecular Forms of Ficus glabrata Ficin. Their Separation and Relative Physical, Chemical, and Enzymatic Properties

Material Safety Data sheet

  • Immobilized Ficin Storage Buffer
  • Ficin
  • Immobilized Ficin
  • Fig Powder
  • Refined Ficin Microgranulate


  • Effects of Enzymes on  Beef Tenderness and Palatability Traits
  • Magnesium & Calcium in your Beverage
  • Bone Particle Determination In Mechanically separated Rabbit Meat
  • Food Enzymes
  • Fruit Waste Utilization
  • Lactational and Chemical Evaluation of Soybean Meals Heat-Treated by Two Methods
  • Enzyme Therapy
  • Enzymatic Treatment of Wool with Modified Proteases
  • Immobilized enzymes in bioprocess

 Patent & Technology

  • Process for preparing a bean flavor
  • Method For Tenderizing Raw Beef
  • Enzyme Inhibiting Substance
  • Method Of Inhibiting Binding Activity Of Immunoglobulins
  • Composition & Method For Tenderizing Meat
  • Oral Composition For Prevention & Reduction Of Bacterial Adhesion To Oral Surfaces
  • Method For Tenderizing Pork
  • Stable lactase tablets
  • Technique for Removal of Intact Teeth from Jaws of Experimental Animals

Company Profile

  • Company In Baltimore
  • Company In Belgium
  • Company In Uk
  • Company In England
  • Company In Oklahoma
  • Company In Thailand
  • Company In Thanae

Report & Project

  • The Amino Acid Sequence of the Tryptic Peptides from Actinidin,a Proteolytic Enzyme from the Fruit of Actinidia chinensis
  • Enzyme Development Corporation
  • The Effect of Proteolytic Enzymes on E. coli Phages and on Native Proteins
  • A Proteolytic Enzyme In Ficin, The Anthelmintic Principle Of Leche De Higureon
  • Effect On Fruit Enzymes In Meat Tenderness
  • The structure and dynamics of enzyme-substrate reaction intermediates determined by resonance Raman spectroscopy
  • Enzyme meat tenderizer papain.


  • Suppliers Of Ficin
  • Suppliers Of Chemicals Producer
  • Ficin Manufacturer
  • Ficin Suppliers


  • Bromagest
  • Cellex  C Speed Peel & Polish Gel
  • Ficin
  • Ficin Immobilized
  • Protease Assay

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