Natural CAS 9001-73-4 Papaya Extract Papain Enzyme Food Grade Papaya Enzyme Papain Raw Material Papaya Enzyme Papain

• Powder: Yes
• Customized: Customized
• Certification: GMP, HSE, ISO 9001, USP, BP
• Suitable for: Elderly, Adult
• State: Powder
• Purity: >99%
• Model NO.: D-sung Papaya Enzyme Papain
• Product Name: Aspirin
• Name: Aspirin Powder
• Appearance: White Powder
• Color: White
• Grade: Pharmaceutical Grade
• Assay: HPLC 99%
• Application: Pharmaceutical
• Specific: COA
• Test Method: HPLC
• Shelf Life: 2 Years
• CAS No.: 9001-73-4
• Mf: C9h14n4o3
• MW: 226.23246
• Psa: 121
• Logp: -1.47
• Transport Package: Negotiable
• Specification: 99%
• Trademark: D-sung
• Origin: Shaanxi Xi′an
• Production Capacity: 1000kg/Month

Product Description

Natural CAS 9001-73-4 Papaya Extract Papain Enzyme Food Grade Papaya Enzyme Papain Raw Material Papaya Enzyme Papain

Product Description

Product Details

 

Product Name	Papaya Enzyme Papain
Appearance	White powder
CAS	9001-73-4
MF	C9H14N4O3
MW	226.23246
Purity	99%
Storage	Keep in cool & dry place,stay away from strong light and heat
Shelf Life	24 months

Papain (Papain), also known as papain enzyme, is a proteolytic enzyme. Papain is a low specific proteolytic enzyme in Carieapapaya. It exists widely in the roots, stems, leaves and fruits of carieapapaya, and is most abundant in immature milk. The active center of papain contains cysteine, which belongs to sulfhydryl protease. It has the characteristics of high enzyme activity, good thermal stability, natural health and safety, so it is widely used in food, medicine, feed, daily chemical, leather and textile industries.

Application&Function

In the food industry, papain can be used in meat tenderizing, beer clarifying, biscuits loosening and other applications.
Beer clarifier
The main reason of beer turbidity in cold storage is that the proteins in beer easily combine with polyphenols to form macromolecular complexes. The papain in beer clarifier has a wide specificity to the turbidized proteins, which can degrade the macromolecular proteins into small molecules and improve the solubility of the complex between proteins and polyphenols. On the other hand, papain is a bioactive protein, which can form a stable state equilibrium with polyphenols that cause beer turbidness in cold storage, thus preventing beer turbidness in cold storage.
Meat tenderizer
Using papain cleaves collagen and muscle fibers from meat, leaving the meat's structure loose. As papain is cysteyl protease, which can degrade collagen fibers and connective tissue proteins, it degrades actomyosin and collagen into small molecules of polypeptides and even amino acids, breaking muscle and tendon filaments, making meat tender and smooth, and simplifying protein structure to make it easy for human digestion and absorption after consumption.
Biscuit relaxer
The enzymatic reaction of papain is used to degrade the protein of dough into small molecules of peptides or amino enzymes, which reduces the tensile resistance of dough, makes the dough softer and more plastic, reduces elasticity and is easy to form. The dosage varies depending on the processing method of the biscuit factory and the protein content of the dough. Studies have shown that 0.6-10000 units/g per kg of flour is preferable.

Specification