Entry Bio
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This Papain is a pure natural, healthy, safe, and highly effective mixed biological enzyme preparation refined using biotechnology from the latex collected from unripe fruits of cultivated papaya (Carica papaya). It contains papain, chymopapain, papaya peptidase, etc., with papain being the main component. Characterized by high enzymatic activity and good thermal stability, papain is widely used in the food industry for meat processing, fish processing, deep processing of plant proteins, and other fields.
The main component of papain is a sulfhydryl (-SH) group-containing endopeptidase. Its active center is the sulfhydryl group (---SH), which primarily catalyzes the hydrolysis of proteins, breaking them down into easily absorbable small peptides or amino acids.
| Test Item | Test Result |
|---|---|
| Appearance | White to light yellow |
| Form | Powder |
| Odor | Light papaya smell |
| Moisture | <8% |
| Mesh | 99% through 40 mesh |
| Enzymatic Activity | 100,000u/g |
* Note: Due to differences in application fields, raw material composition, and process parameters among factories, the actual addition method and dosage of this product should be determined through testing.
* Inactivation condition: 90°C for 20 minutes.
Package: 25kg/jerry can.
Storage: Keep sealed in a dry and cool place and avoid direct sunlight.
Shelf Life: 12 months in a dry and cool place.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
A1: Papain Powder is a natural biological enzyme preparation extracted and refined from the latex of unripe papaya (Carica papaya) fruits. It is highly valued for its purity, safety, and enzymatic efficiency.
A2: The active component is a sulfhydryl (-SH) group-containing endopeptidase. The sulfhydryl group acts as the catalytic center that breaks down complex proteins into easily absorbable smaller peptides or amino acids.
A3: It is widely applied in food processing (meat tenderization, tripe swelling, squid skin removal), deep processing of animal and plant proteins, and organic fertilizer production (such as fish and plant protein fertilizers).
A4: For the protein peptide industry, the recommended dosage is 2-5 kg per ton of raw material. For the condiment industry, the dosage is 1-3 kg per ton. Exact dosages should be verified through testing based on raw materials and processing variables.
A5: Complete inactivation of the enzyme can be achieved by heating the medium to a temperature of 90°C and maintaining it for 20 minutes.
A6: Papain Powder is packaged in 25kg jerry cans. It must be kept sealed in a cool, dry place, protected from direct sunlight. Under these storage conditions, it retains a shelf life of 12 months.
