Papain
Brief Introduction:
Papain is a mixture of proteases refined from the plant papaya (Caricapapya), in the form of white, light brown amorphous powder or granules. Slightly hygroscopic, with hydrogen sulfide odor. Slightly soluble in water, glycerol; insoluble in ether, ethanol and chloroform. The aqueous solution is colorless to light yellow, sometimes milky white. The optimum pH is 5.0-8.0, and the optimum temperature is 65°C.
Specifications of Papain 100,000 U/g:
| Test Items | Specifications |
| Colour | White to light yellow |
| Odour | Slightly papaya scent |
| Particle Size | 80% pass through 40 mesh sieve |
| Enzyme activity | Not less than 100,000 U/g |
| Moisture | Not more than 8.0% |
| Lead(Pb) | Not more than 5.0 mg/kg |
| Arsenic(As) | Not more than 3.0 mg/kg |
| Total Plate Count | Not more than 50,000 CFU/g |
| Coliform group | Not more than 30 CFU/g |
| Escherichia coli | Less than 3.0 MPN/g |
| Salmonella | Negative/25g |
Specifications of Papain 600,000 U/g:
| Test Items | Specifications |
| Colour | White to light yellow |
| Odour | Slightly papaya scent |
| Particle Size | 80% pass through 40 mesh sieve |
| Enzyme activity | Not less than 600,000 U/g |
| Moisture | Not more than 8.0% |
| High temperature resistant α-amylase | Not more than 30 U/g |
| Lead(Pb) | Not more than 5.0 mg/kg |
| Arsenic(As) | Not more than 3.0 mg/kg |
| Total Plate Count | Not more than 50,000 CFU/g |
| Coliform group | Not more than 30 CFU/g |
| Escherichia coli | Less than 3.0 MPN/g |
| Salmonella | Negative/25g |
The Applications of Papain:
1. Food Industry:
Utilizing the enzymatic reaction of papain, the macromolecular protein in food can be hydrolyzed into small molecular peptides or amino acids that are easy to absorb. It is widely used in chickens, pigs, cattle, seafood, blood products, soybeans, etc. , peanut and other animal and plant protein enzymatic hydrolysis, meat tenderizer, wine clarifier, biscuit loosening agent, noodle stabilizer, health food, soy sauce brewing and wine starter, etc., can not only improve the nutritional value of food, but also can reduce costs.
2. Biscuit Industry:
Reducing dough wet gluten, improve dough plasticity and physical and chemical properties, and at the same time hydrolyze protein macromolecules into short peptides and amino acids, this is beneficial to the complex Maillard reaction of sugars and amino substances, so that the product can be colored quickly, and the color is pleasing to the eye and has an oily and bright feeling.
Packaging:
25kg net fibre drum or according to the requirements from customers.
Storage Conditions:
Preserved in unopened original packages in a cool dry place before using; kept away from direct sunlight, heat and moisture.
Shelf Life:
12 months if stored under above mentioned conditions.
