Pure Natural Plant Papain Enzyme Activity High Quality To Ensure Safe And Reliable
[Product Name] Papain
Papain, also known as papain, is a proteolytic enzyme. Papain is a low specific proteolytic enzyme in papaya (Carieapapaya). It is widely found in the roots, stems, leaves and fruits of papaya, and is most abundant in the immature milk. The active center of papain contains cysteine, which belongs to mercapto protease. It 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.
[Chemical Properties] The product is milky white to slightly yellow powder.
It has the peculiar smell of papaya and is slightly hygroscopic. Hydrolytic protein ability, but almost can not decompose peptone, soluble in water, glycerin, insoluble in general organic solvents, heat resistance. The commercial enzyme preparation prepared by papaya contains the following three enzymes :(1) papain, molecular weight 21000, accounting for about L0 % of soluble protein; (2) Chymosin, with a molecular weight of 36000, accounted for 45% of the soluble protein; (3) Lysozyme, with a molecular weight of 25000, accounts for about 20% of soluble protein.
Proteins from food macromolecules can be hydrolyzed into small peptides or amino acids by enzymatic reaction. Used for hydrolyzing animal and plant protein, making tender meat powder, hydrolyzing sheep placetum, hydrolyzing soybean, biscuit loosening agent, noodle stabilizer, beer beverage clarifying agent, advanced oral liquid, health food, soy sauce brewing and wine starter. Effectively transform the utilization of protein, greatly improve the nutritional value of food, reduce the cost. It is good for digestion and absorption by the body
Its main role is to protein has a strong ability to add water decomposition. The most suitable temperature is 65℃, the most suitable pH value is 5.0 ~ 7.0, also has a role in neutral or alkaline, heat resistance is strong, can be used at 50 ~ 60 ℃. It is not completely deactivated at 90 ° C. Isoelectric point pH8.75.
Enzyme preparation. It is mainly used for cold resistance of beer (hydrolyzing protein in beer to avoid turbidity caused by cold storage), meat softening (hydrolyzing muscle protein and collagen to tenderize meat), preparation of cereal precooking and production of hydrolyzed protein. Its application in cold resistance of beer and meat softening is more extensive than other proteases. The dosage is generally 1 ~ 4mg/kg.
Papain is widely used to tenderize meat and can also be used as a clarifier in beer. China's provisions can be used for biscuit, meat and poultry products hydrolysis and animal, plant protein, according to the production needs of appropriate use.
Papain activates fibrinogen into fibrinolytic enzyme. It only acts on necrotic tissue and dissolves fibrin, blood clots, and necrotic material within the lesion. Clean the wound surface, promote the new granulation, and promote the discharge of pus and fluid. Accelerate wound healing. Papain is often used to treat edema, inflammation, and worm repellent (nematodes). But after the use of mild dermatitis and local bleeding, pain. Repeated use may cause allergic reactions. It should be used with caution in patients with severe liver and kidney diseases, and should not be used in patients with hemagglutinant insufficiency and systemic infection, and should not be used in combination with anticoagulants.