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Product Name
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Papain
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Enzyme activity
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100,000-2,400,000U/g
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Appearance
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White Powder
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Grade
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Food grade
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CAS
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9001-73-4
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EINECS No.
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232-627-2
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MOQ
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1KG
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Storage conditions
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Store in cool & dry place, Keep away from strong light and heat.
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Sample
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Available
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Food industry
In the food industry, papain can be used for meat tenderization, beer clarification, and biscuits loosening.
Beer clarifier
The main reason that causes the turbidity of beer in cold storage is that the protein in beer is easily combined with polyphenols to form macromolecular complexes. clarifiers has a wide range of specificity for the formation of turbid proteins, which can degrade large-molecule proteins into small-molecule substances, and improve the solubility of protein and polyphenol complexes;
Meat tenderizer
The use of papain can break down the collagen and muscle fibers in the meat, and loosen the structure of the meat.
Biscuit loosener
Using the enzymatic reaction of papain, the protein of the dough is degraded into small molecules of peptides or amino enzymes, which reduces the stretching resistance of the dough, makes the dough softer, more plastic, reduces elasticity, and is easy to shape. The dosage depends on the processing method of the biscuit factory and the protein content in the dough. Studies have shown that it is better to add 0.6-10,000 units/g per kilogram of noodles.
