Papain  Typical Properties

Papain Usage

1、Additives for medicine, food industry and cosmetics

2、Enzyme. Mainly used in beer cold resistance (hydrolyze the protein in beer to avoid the turbidity caused by refrigeration), meat softening (hydrolyze muscle protein and collagen to tenderize the meat), preparation of cereal pre-cooking, and production of hydrolyzed protein. The application in beer cold resistance and meat softening is far more extensive than other proteases. The dosage is generally 1 to 4 mg/kg.

3、Papain is widely used in meat tenderization and can also be used as a clarifying agent for beer. According to my country’s regulations, it can be used in the hydrolysis of biscuits, meat and poultry products, and animal and plant proteins, in appropriate amounts according to production needs.

4、Used in medicine, food industry and cosmetic additives

5、Enzyme preparations, papain is widely used in meat tenderization, and can also be used as a clarifying agent for beer.

6、An important cysteine ​​protease used in peptide synthesis. Fab fragments used for the production of antibodies; because they rarely damage certain tissues, they are also used for cell lysis. Cleavage of amino acids

7、Papain can activate plasminogen into plasmin. It only acts on necrotic tissue, dissolving fibrin, blood clots and necrotic materials in the lesion. Cleans the wound, encourages new granulation, and promotes pus drainage. Speed ​​up wound healing. Papain is often used to treat diseases such as edema, inflammation, and deworming (nematodes). However, there was mild dermatitis, local bleeding and pain after medication. Repeated use can cause allergic reactions. It should be used with caution in patients with severe liver and kidney disease. It should not be used in patients with insufficiency of blood coagulation and systemic infection. Orally, 1 to 2 units each time.

Papain application

Papain Chemical properties

White to light brownish yellow amorphous powder, hygroscopic, liquid. Soluble in water and glycerin, the aqueous solution is colorless to light yellow, sometimes milky white, and almost insoluble in organic solvents such as ethanol, chloroform and ether.
Commercial enzyme preparations made from papaya contain the following three enzymes:
(1) Papain, with a molecular weight of 21,000, accounts for about 10% of soluble protein;
(2) Papaya chymotrypsin, with a molecular weight of 36000, accounting for about 45% of soluble protein;
(3) Lysozyme has a molecular weight of 25,000 and accounts for about 20% of soluble protein. Its main function is to have a strong hydrolysis capacity for protein. The optimum temperature is 65℃, and the optimum pH is 5.0～7.0. It also works in neutral or alkaline conditions. It has strong heat resistance and can be used at 50～60℃. Will not be completely inactivated at 90°C. The isoelectric point is pH 8.75.

Papain is mainly used in the following areas

1. Food industry: Using the enzymatic reaction of papain, it can hydrolyze macromolecular proteins in food into small molecule peptides or amino acids that are easy to absorb. It is widely used in such as: chicken, pig, cattle, seafood, blood products, soybeans , Peanut and other animal and plant proteolysis, meat tenderizer, wine clarifier, biscuit loosening agent, noodle stabilizer, health food, soy sauce brewing and wine starter, etc., can improve the nutritional value of food, but also cut costs.
2. Biscuit industry: reduce the wet gluten degree of the dough, improve the plasticity and physical and chemical properties of the dough, and at the same time hydrolyze the protein macromolecules into short peptides and amino acids, which is conducive to the complex Maillard reaction of sugars and amino substances, so that the products are improved. Fast color, pleasing color, oily and shiny

Papain Packaging and Shipping

Packaging:25kg/Bag, customer’s request

Shipping:It can be according to the customer’s request

Papain Storage

Store at 2-8°C

Properties of papaya enzyme

It is a kind of sulfhydryl (-SH) endopeptidase with protease and esterase activity, wide specificity, strong hydrolysis ability for animal and plant proteins, polypeptides, esters, amides, etc., and at the same time , It also has the function of synthesis, which can synthesize protein hydrolysate into protein-like.