Papain 400000U Powder
What is papain?
Papain is a proteolytic enzyme extracted from the latex of unripe papayas, and its core function is to break down large-molecule proteins into small-molecule peptides or amino acids.
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Product name: |
Papain |
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Appearance: |
White powder |
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Product odor: |
Slight odor of fermentation |
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Enzyme activity: |
400,000U/g or customized |
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MOQ: |
1kg |
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Packing: |
1kg/bag, 25kg/drum |
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Storage: |
In cool dry place , away from light |
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Shelf life: |
12 Months under room temperature 18 Months under 15℃ 24 Months under 0 ~ 4 ℃ |
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Optimum environment: |
55℃～60℃; pH 6.0 ~ 7.0 |
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Other influencing factors |
Inhibited by the oxidant, the reducing substances are activated. |
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Certificate: |
ISO9001, FSSC22000 |
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Recommended dosage: |
Suggested addition amount is 0.1-0.3%, depending on the type, concentration, reaction conditions, and other factors of the substrate and production situation. |
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Product name: Papain |
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Items |
Specification |
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Appearance |
White powder |
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Odor |
Free of offensive odors |
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Mesh |
98% pass 80 mesh |
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Activity of enzyme |
NLT 400,000 u/g |
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Loss on drying |
NMT 5.00% |
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Loss on ignition |
NMT 5.00% |
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Heavy metals |
NMT 20 mg/kg |
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Lead |
NMT 2.00 mg/kg |
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Arsenic |
NMT 2.00 mg/kg |
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Microbology |
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Total plate count |
NMT 10,000 cfu/g |
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Yeast and Mould |
NMT 100 cfu/g |
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E.Coli |
Negative |
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Salmonella |
Negative/10g |
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Storage: Stored humidity protected(RH less than 60) at temperature below 25℃ Shelf life: 2 years when properly stored |
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1.Meat Tenderization
Papain hydrolyzes muscle fibers and collagen into small-molecule peptides or amino acids, breaking down myofibrils and tendon filaments to make meat tender, smooth and crispy.
2.Beer Clarification
Papain further hydrolyzes proteins in beer to produce more peptides or amino acids, making the beer clearer, improving its taste and effectively enhancing its quality. For example, adding papain at a concentration of 0.08mg/100mL to beer during frozen storage achieves better clarification.
3.Baking Industry
By hydrolyzing wheat flour proteins, papain reduces dough gluten content, ensuring good shaping of baked products. The hydrolyzed short peptides and amino acids undergo the Maillard reaction with sugars, reducing the usage of oil and sugar.
4.Condiment Production
Papain can hydrolyze animal and plant proteins such as meat and beans, which are then used to produce condiments like chicken essence, oyster sauce and soy sauce.
5.Feed Processing
Papain improves the nutritional value of feed and lowers breeding costs. When used to hydrolyze meat protein by-products, it reduces the viscosity of finished feed, improves taste and enhances flavor.
6.Daily Chemical Industry
Papain added to toothpaste enhances cleaning power, and when added to facial cleansers, it exfoliates dead skin cells. It can also hydrolyze proteins to generate small-molecule peptide extracts, which are used in high-end skincare products.
Natural Source: Papain is a natural bio-enzyme preparation extracted from the juice of immature papayas through biotechnology, with no risk of chemical residues.
Excellent Water Solubility: It has outstanding water solubility, easily dissolving in water and glycerol. Its aqueous solution is colorless, pale yellow or milky white, odorless, and almost insoluble in organic solvents.
Clear Composition: It consists of multiple proteolytic enzymes including papain, chymopapain A, chymopapain B, and papaya peptidase B.
Substrate Specificity: It has low substrate specificity, capable of cleaving peptide bonds of basic amino acids, leucine or glycine, as well as hydrolyzing lipids and amides.
Q1: What is the use of papain?
A1: Papain can be used in industries such as meat tenderization, beer clarification, baking, condiment production, daily chemical industry, and feed processing.
Q2: Does papain affect food texture?
A2: Papain has no distinct taste and acts mainly as a catalyst, not directly adding flavor. But too much causes over-protein breakdown, harming texture. Add as needed or consult Healthdream.
Q3: Is papain safe?
A3: When used in compliance with regulations and added in appropriate amounts, papain is safe for most healthy people. However, a small number of people are allergic to papaya-derived products and should use it with caution.
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