Papain is a sulfhydryl protease extracted from papaya juice milk, which is used for tender meat powder, salty essence, yeast extract, protein polypeptide, beer and medical raw materials;

Meat tenderization: It can break down collagen and elastin in meat, making the meat softer and easier to chew. It is commonly used in steak, grilled meat, sausages and other processing, and can also be used for home marinating of meat.

Bread baking: In bread making, the gluten structure can be weakened to make the bread softer;

Protein peptide: As a protein hydrolase preparation, it produces protein peptide nutrient solution and is commonly used in digestive supplements or special diets (such as nutritional supplements for the elderly and postoperative patients).

Pharmaceutical raw materials: made into oral enzyme preparations to alleviate symptoms such as indigestion and gastric motility deficiency, especially suitable for people with protein digestion disorders.

Feed industry: can help livestock and aquatic animals digest protein in feed, improve feed utilization, and promote growth; Suitable for young animals (such as piglets and chicks), as their digestive system is not yet fully developed, supplementing with exogenous proteases can reduce indigestion.

Applications:

Biscuit processing
Pharmaceutical processing
Noodle processing
Animal feed processing
Pet feed processing
Cosmetics production
Daily chemical production
Production of yeast extract
Protein peptide processing
Beer processing
Squid peeling processing
Meat processing

Notices:

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.