Products
Papain
Papain is a
natural enzyme, a kind of endopeptidese containing hydrosulfide group (-SH),
extracted from the milky juice of the unripe papaya by biotechnology. It has
strong ability of hydrolyzing protein and can be used for improving the
nutritional value or function of the plants and the animal
protein.
CHARACTERISTICS
The strict
concentration limit of microbe and heavy metal by using the biotechnology and
the membrane separation technique, can achieve the pharma and food
grade.
The higher
enzyme activity, can reach 1750TU/mg.
SPECIFICATIONS
Product Name
|
Forms
|
Enzyme Activity
|
Papain
|
Powder
|
60TU/mg-1750TU/mg
|
Liquid
|
60TU/mg-800TU/mg
|
(supplying formulations based on customer requirements)
APPLICATION AREA
Food
industry (Flour, HVP, HAP, Biscuit, extract for meat/bone by-product and other
extract;), brewing industry, pharmaceutical and forage industry,
etc.
ENZYME
ACTIVITY DEFINITION
Activity is
expressed by TU/mg , complies with the specifications of FCC Ⅳand
JEFCA.
USE
The
reaction temperature is 20--80℃, changed according to the kind and concentration
of the substrate. The suitable temperature is 50--65 ℃.
pH value is
3—9, changed according to the kind and concentration of the substrate .The
suitable pH value is 6—7.
Enzyme
recruitment is 0.2—0.6%(1000—3000u/g protein), adjusted according to different
kinds of substrate.
SAFETY
If uptaking
the enriched enzyme powder or droplet, it may cause
allergic.
Long-term
touch has stimulation to the skin, eyes and mucous membrane
tissue.
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