Abstract

The papaya tree and barley are the only flowering plants now being utilized to any extent for commercial production of enzymes. The papaya fruit yields papain, a protein-digesting enzyme which can be used to eliminate or modify protein in several industries. Barley is germinated to malt, which contains amylase, necessary for the conversion of starchy materials to fermentable sugars. Malt is used to a great extent in the brewing and distilling industries. Other plants, for example, alfalfa, oranges and beans, are used to a minor extent in the preparation of enzymes for specific industrial purposes.