Papain is a low-specific proteolytic enzyme contained in carieapapaya, which is widely found in the roots, stems, leaves and fruits of papaya, and is most abundant in immature milk. It is also a mercapto protease that increases the rate of biological changes, such as ripening of the fruit. Not only that, papain is a vegetarian and vegan friendly protease and is non-GMO. Papain is a cysteine protease that is characterized by its ability to cleave peptide bonds in proteins. Papain consists of a single polypeptide chain with three disulfide bridges and a sulfhydryl group, which are necessary for enzyme activity. The active center of papain contains cysteine, which belongs to mercaptoprotease, which 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.
Acetaminophen SPECIFICATION |
Product name
|
Papain Enzyme |
Appearance
|
White to off-white Powder |
Specification |
100,000u/g |
Package
|
1KG/Bag,5kg/bag,25kg/drum
|
Place of Origin
|
Shaan'Xi,China
|
Function:
Promotes Digestion: Papain breaks down complex proteins into smaller peptides and amino acids, thereby facilitating the digestion and absorption of nutrients in the gastrointestinal tract. This property of papain makes it particularly important in the food and pharmaceutical industries for the production of more bioavailable protein hydrolysates.
Whitening & Cleansing: Can be used as a gentle exfoliating ingredient in scrubs, creams, masks and cleansers. Added to black soap, it is an excellent ingredient for whitening and exfoliating. Helps promote cell renewal. Proper exfoliation also helps reduce the appearance of fine lines and optimizes translucency to combat the dulling effect over time. Ultimately, protease leaves skin feeling soft and smooth while creating a youthful aesthetic.
Application:
Food industry
In the food industry, papain can be used for meat tenderization, beer clarification, and biscuits loosening.
Beer clarifier
The main reason that causes the turbidity of beer in cold storage is that the protein in beer is easily combined with polyphenols to form macromolecular complexes. The use of papain in beer clarifiers has a wide range of specificity for the formation of turbid proteins, which can degrade large-molecule proteins into small-molecule substances, and improve the solubility of protein and polyphenol complexes; on the other hand, papain is A protein with biological activity, which can form a stable state balance with polyphenols that cause beer cold storage turbidity, and prevents beer cold storage turbidity.
Meat tenderizer
The use of papain can break down the collagen and muscle fibers in the meat, and loosen the structure of the meat. Because papain is a cysteine protease, it can degrade collagen fibers and connective tissue proteins. It degrades actomyosin and collagen into small molecules of peptides and even amino acids, which breaks muscle filaments and tendons and waist filaments, and makes meat. It becomes tender and smooth, and simplifies the protein structure so that the body is easy to digest and absorb after eating.
Biscuit loosener
Using the enzymatic reaction of papain, the protein of the dough is degraded into small molecules of peptides or amino enzymes, which reduces the stretching resistance of the dough, makes the dough softer, more plastic, reduces elasticity, and is easy to shape. The dosage depends on the processing method of the biscuit factory and the protein content in the dough. Studies have shown that it is better to add 0.6-10,000 units/g per kilogram of noodles.





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