Papain

Papain is a natural enzyme, a kind of endopeptidese containing hydrosulfide group (-SH), extracted from the milky juice of the unripe papaya by biotechnology. It has strong ability of hydrolyzing protein and can be used for improving the nutritional value or function of the plants and the animal protein.

CHARACTERISTICS

The strict concentration limit of microbe and heavy metal by using the biotechnology and the membrane separation technique, can achieve the pharma and food grade.

The higher enzyme activity, can reach 1750TU/mg.

SPECIFICATIONS

(supplying formulations based on customer requirements)

APPLICATION AREA

Food industry (Flour, HVP, HAP, Biscuit, extract for meat/bone by-product and other extract;), brewing industry, pharmaceutical and forage industry, etc.

ENZYME ACTIVITY DEFINITION

Activity is expressed by TU/mg , complies with the specifications of FCC Ⅳand JEFCA.

USE

The reaction temperature is 20--80℃, changed according to the kind and concentration of the substrate. The suitable temperature is 50--65 ℃.

pH value is 3—9, changed according to the kind and concentration of the substrate .The suitable pH value is 6—7.

Enzyme recruitment is 0.2—0.6%(1000—3000u/g protein), adjusted according to different kinds of substrate.

SAFETY

If uptaking the enriched enzyme powder or droplet, it may cause allergic.

Long-term touch has stimulation to the skin, eyes and mucous membrane tissue.

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