The effect of the mercury ion on papain activity of the substrate casein was investigated. Mercury ions (Hg 2+ ) at low concentrations induced an increase of papain activity, but decreased it at high concentrations, confirming a typical hormesis phenomenon. Papain activity increased to a maximum of 111.03% at a concentration of 10 À6 mol L À1 Hg 2+ , but was almost completely deactivated at concentrations above 10 À4 mol L À1 Hg 2+ . The conformational changes in papain structure because of the interaction of Hg 2+ and papain were studied using synchrotron radiation circular dichroism, attenuated total reflectance Fourier-transform infrared and intrinsic fluorescence spectroscopies, and the catalytic behavior of the enzyme was studied using kinetic analysis. At up to 10 À4 mol L À1 concentrations, Hg 2+ significantly decreased the a-helix content of papain and increased the random coil content so that the papain with a lower affinity to substrate was nearly completely inactivated.However, papain activity increased with an increase of the a-helix content and decrease of random coils when the Hg 2+ concentration at 10 À6 mol L À1 . There were different modification mechanisms of papain activity with different concentrations of Hg 2+ . At a concentration of 10 À6 mol L À1 Hg 2+ , Hg 2+ was acting as an efficacious activator, and the impact could be classified as a non-competitive type. At a concentration of 10 À4 mol L À1 Hg 2+ , the inhibition of Hg 2+ on papain was found to be a competitive and uncompetitive mixed type, and Hg 2+ at this concentration bound to the enzyme molecule leading to the loss of enzyme activity. As a result, the detection limit of papain was 10 À4 mol L À1 and has a potential application for determining low doses of Hg 2+ .