Papain

Bruksområder
Papain enzyme powder is widely used in meat tenderization, protein hydrolysis and production of savory extracts, collagen peptides and plant protein hydrolysates. In brewing, liquid papain is applied for beer chill-proofing and haze reduction by hydrolyzing haze-forming proteins, improving clarity and filtration efficiency. Food manufacturers use papain in bakery, dairy and nutraceutical formulations to modify protein functionality and improve digestibility. It is also used in feed processing and specialty fermentation where controlled proteolysis improves yield and reduces processing time.

Spesifikasjoner og industriell bruk
Papain (CAS 9001-73-4) is supplied as a white to off-white powder and as a liquid enzyme preparation, with standard activities including 80,000 U/g, 100,000 U/g, 200,000 U/g, 650,000 U/g, 800,000 U/g, 1,000,000 U/g, 1,500,000 U/g and 2,000,000 U/g. The enzyme is extracted from unripe papaya latex and purified for food and pharmaceutical grade applications. Suitable for pilot to full-scale production, with bulk packaging options for manufacturers and contract processors.