Papain
Botanical Source: Carica Papaya
Type of Products: Standard Extract
Plant Part Used: Fruit, 100% Natural
Appearance: Fine white or milky yellow powder
Introduction:
Papain is a proteolytic enzyme. Papain is a low-specificity proteolytic enzyme contained in papaya (Carieapapaya), which is widely present in the roots, stems, leaves and fruits of papaya, 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, etc., so it has been widely used in food, medicine, feed, daily chemical, leather and textile industries. application.
Benefit:
1. Enzyme preparations. Mainly used for beer cold resistance (hydrolysis of protein in beer to avoid turbidity after refrigeration), meat softening (hydrolysis of muscle protein and collagen to tenderize meat), preparation of cereal pre-cooking, and production of hydrolyzed protein. It is far more widely used in beer cold resistance and meat softening. The dosage is generally 1 to 4 mg/kg.
2. Papain is widely used in meat tenderization, and can also be used as a clarifying agent for beer. my country stipulates that it can be used for biscuits, meat and poultry products hydrolysis and animal and vegetable protein, and it can be used in moderation according to production needs.
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