Compound Enzyme Papain P300

Papain-type P300 is a composite enzyme preparation composed of optimized combinations of papain and protease. This enzyme exhibits broad substrate adaptability and can effectively and rapidly hydrolyze most animal and plant proteins into small-molecule peptides and amino acids.

Papain activity: ≥600,000 U/g

Protease activity: ≥10,000 U/g

Appearance: Grayish-white to light brown powder.

Complies with the requirements of GB 26687-2011"National Food Safety Standard-General Rules for Compound Food Additives."

The effective pH range of papain-type P300 is 4.0~10.0, and the optimal pH range is 5.5~7.5.

The effective temperature of papain type P300 was 30~80℃, and the optimum temperature was 50~60℃.

This product is primarily used in industries such as yeast hydrolysis, meat hydrolysis, and baking. In the animal protein hydrolysis sector (including yeast and meat), it demonstrates high hydrolysis efficiency, effectively increasing the amino acid nitrogen and total nitrogen content in enzymatic products. For baking applications, it reduces flour gluten strength while improving the texture and surface color of cookies and cakes, resulting in a looser, finer final product. Our company can provide products with varying activity levels to meet customer requirements

Food processing

The recommended dosage for the protein hydrolysis industry is 0.1%~0.5% of the protein substrate weight, while for the baking industry, it is 2~20 ppm of flour weight. The optimal dosage should be determined based on the specific process conditions.

Dissolve with a small amount of water or hydrolyzed substrate solution, then add to the substrate to be hydrolyzed and stir thoroughly.

Store in a ventilated and dry place below 25℃. Avoid direct sunlight and prolonged exposure to air. If cold storage is available, it is recommended to keep the product at 0℃–10℃ to extend its shelf life.

12 months.