Bulk Papain Enzyme Supplier

Food-grade papain from Carica papaya for meat tenderization, protein hydrolysis, brewing, and nutraceuticals. 80,000–2,000,000 U/g. Ships to 180+ countries from 1 kg.
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How Papain Works

Papain (EC 3.4.22.2) is a cysteine protease extracted from unripe papaya latex (Carica papaya). It cleaves peptide bonds with broad substrate specificity, making it one of the most versatile plant proteases in industrial use.

Broad-Spectrum Proteolysis

Papain cleaves peptide bonds adjacent to basic and hydrophobic amino acid residues with minimal selectivity — making it highly effective for complete protein hydrolysis across diverse substrates including meat, plant proteins, and collagen.

Wide Temperature Range

Active from 20°C to 70°C with optimum at 60–65°C, and retains significant activity in meat at cooking temperatures (50–70°C). Self-inactivates above 75°C — enabling controlled tenderization through cook temperature.

Natural & Non-GMO

Papain is extracted directly from unripe papaya fruit by coagulation, drying, and purification of the natural latex. No genetic modification involved. Suitable for natural and clean-label food products.

Papain Applications by Industry

Papain is used wherever plant-derived proteolysis provides clean-label, cost-effective protein processing.
Ablandamiento de carne

Injected or applied as marinade to beef, pork, poultry, and game. Degrades myofibrillar proteins and connective tissue during cooking, producing tender texture. Active until inactivation at 75°C+ for controlled results.

Protein Hydrolysates

Produces savory flavor extracts, yeast extract, plant protein hydrolysates, and collagen peptides. High-activity grades (1,000,000–2,000,000 U/g) enable cost-effective bulk hydrolysate production.

Brewing & Chill-Proofing

Liquid papain is applied during beer conditioning to hydrolyze haze-forming proteins, preventing chill-haze and improving beer clarity and filtration in lager and ale production.

Nutraceuticals

High-activity papain powder (400,000–2,000,000 U/g) is used in digestive enzyme supplements, protein digestion aids, and anti-inflammatory nutraceutical formulations. Food-grade and pharmaceutical-grade available.

Feed & Specialty Processing

Improves protein digestibility in aquaculture and specialty animal feeds. Also used in collagen peptide production, wound debridement preparations, and specialty fermentation processes.

Papain Products Available Now

Browse our papain range — from 80,000 to 2,000,000 U/g in powder form, plus liquid preparations. All products ship with certificate of analysis and technical data sheet.

Why Source Papain from enzymes.bio?

MOQ bajo desde 1 kg

Flexible order quantities from R&D samples to full production runs. Scale up when ready.

Custom Preparations

Our technical team formulates custom enzyme preparations to match your exact specification.

Envíos internacionales

DHL, FedEx, and USPS fulfillment to 180+ countries with full tracking. Cold-chain shipping available.

Soporte técnico

Application guidance from our enzyme specialists on dosage, stability, and formulation.

Preguntas frecuentes

Papain is a plant-derived cysteine protease from papaya. Applications include: meat tenderization (beef, pork, poultry — injection or marinade), protein hydrolysate production (savory extracts, collagen peptides), brewing chill-proofing (haze protein hydrolysis), nutraceutical digestive enzyme supplements, and specialty feed processing for improved protein digestibility.
We supply papain from 80,000 U/g to 2,000,000 U/g in powder form. Standard grades include 100,000, 200,000, 650,000, 800,000, 1,000,000, 1,500,000, and 2,000,000 U/g, plus liquid papain preparations for continuous process dosing. CAS No.: 9001-73-4. All grades are off-white to cream powder derived from unripe papaya latex.
Papain is optimally active at 60–65°C and pH 5.0–7.0, but retains significant activity from pH 3.0–9.0. It remains active during cooking (50–70°C), enabling controlled tenderization, and is inactivated above 75°C. This thermal profile makes it ideal for meat marination where tenderization should complete during cooking rather than during storage.
Both are plant cysteine proteases used for meat tenderization. Papain has higher maximum activity potential (up to 2,000,000 U/g vs 1,200,000 U/g for bromelain) and is typically less expensive at equivalent activity. Bromelain is preferred for applications requiring pH stability in acidic conditions. Both are used for brewing chill-proofing with similar effectiveness.
Yes. Papain is a natural enzyme extracted from unripe papaya without genetic modification. It is classified as a processing aid in many jurisdictions and does not appear in final ingredient lists. It has GRAS status in the USA and is approved for use in food processing in major markets. Our supply is food-grade with complete CoA documentation.
Yes. Minimum order is 1 kg. We supply the same specification at all order sizes. Certificate of analysis with activity in U/g, pH optimum, microbiological specifications, and safety data sheet ships with every batch.

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