Source of papain is

Papain is a proteolytic (protein-digesting) enzyme belonging to the cysteine-protease class of plant enzymes. Such enzymes are typically obtained by tapping the milky latex of a specific source plant, and identifying that biological source is the standard fact tested by this item.

Papain is obtained industrially by tapping the latex of the unripe, green fruit of the papaya plant, Carica papaya (family Caricaceae). The tapped latex is dried and processed into crude papain, which is widely used as a meat tenderizer, in the leather and textile industries, and in digestive-aid formulations. Among the given options, Papaya is therefore the biological source of papain.

• Mango (Mangifera indica): valued for its carotenoid pigments and vitamin C content; its sap is not processed as a proteolytic enzyme source.

• Bel (Aegle marmelos): valued for its pulp mucilage and traditional use in cooling beverages; not associated with papain extraction.

• Banana (Musa spp.): a dietary source of potassium and resistant starch; its sap has no established proteolytic-enzyme use.