SupplyPapain: Natural & Efficient Bio-Enzyme for Baking & Meat Processing
Product Description
Papain is a green, healthy, safe and efficient compound bio-enzyme preparation refined throuiotechnology from latex collected from immature fruits of cultivated papaya. It contains papain, chymopapain, papaya peptidase, etc., with papain as the main component.
Working Principle
The main component of Papain is a thiol-containing peptide chain endopeptidase with an active site of sulfhydryl group (–SH). It mainly catalyzes the hydrolysis of proteins into small molecular peptides or amino acids that are easily absorbed.
Product Characteristics
Temperature Range: Effective temperature: 10℃ – 60℃ Optimal temperature: 40℃ – 55℃
PH Range: Effective PH: 5.0 – 11.0 Optimal PH: 6.0 – 8.0
Usage Instructions
Papain can be used in baking and meat processing. The recommended dosage is 0.01–0.5 kg per ton of raw material.
However, due to differences in application fields, raw material composition and process parameters in different factories, the optimal addition method and dosage of Papain should be determined through tests.
Precautions
Enzymes are protein-based substances. For sensitive individuals, inhalation of enzyme powder or droplets may case allergic reactions. Prolonged exposure may irritate the skin, eyes and mucous membranes. It is recommended to wear a face mask during operation. If the product accidentally splashes onto the skin or eyes, rinse immediately with clean water.
Package and Storage
Package Options: 1kg/bag or 25kg/bag or customized.
As a bioactive substance, the enzyme may deactivate under high temperature, strong acids, or strong alkalis. Therefore, oid direct sunlight during transportation and storage. And After opening, reseal tightly to prevent enzyme deactivation. Keep in a clean, cool, and dry warehouse.
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