AbstractPapain is a protease(s) derived from the unripe fruit of the papaya tree. It has several applications in the food and pharmaceutical industries. The main source of the enzyme is from Carica papaya L (papaya) grown in Africa, with Zaire producing 60% of the total world supply.The aim of the present study was to evaluate the properties of papain derived from C candamarcensis L, a species abundant in the IV and V region of Chile (latitude 29° to 34°s). The data reveal that C candamarcensis proteinase has high esterase and proteolytic activities, which range between five‐ and eightfold higher than in the case of its counterpart from African countries.Alternative procedures currently applied to obtain dried papain were compared to determine their injluence on the quality of the final product, lyophilisation by far being the best procedure to retain original activity.Stability of the dried product following storage at different temperatures was also assayed, as well as microbial contamination. Low doses of gamma irradiation eliminate organic contamination in the dried product without affecting enzyme activity.Compositional analysis reveals that 70% of the dried product is protein, and polyacrylamide gel electrophoresis shows the presence of two main peptides under denaturing conditions.