Papain

Papain is a low-specificity protein hydrolase extracted from the fruit of Carieapapaya.It consists of papain, papaya rennetase A, papaya rennetase B and papaya peptidase B. The active center of papain contains cysteine, which is a kind of mercapto protease, featuring high enzyme activity, good thermal stability, natural hygiene and safety.

Hydrolyze proteins in beer to clarify beer and improve the taste of beer; used in bakery, hydrolyze flour proteins to make good baking shape; used to hydrolyze proteins of meat, beans and other proteins to produce seasonings.

Grade	Food grade
EINECS	232-627-2
Enzyme Activity	650,000-1 million U/G (can be customized)
Purity	＞90%
Form	Powder
Color	White
Odor	With slight fermentation smell, without peculiar smell
Particle Size	≥ 80% (40 target passing rate)
Moisture	≤ 8.0%
Loss On Drying	≤ 5.0% in vacuum at 60 °C 4 h
Loss On Ignition	≤ 5.0%
Lead (Pb)	≤ 5.0 mg/kg
Arsenic (As)	≤ 3.0 mg/kg
Total Plate Count	≤ 50,000 cfu/g
Coliforms	≤ 30 cfu/g
Escherichia Coli	< 10 cfu/g
Salmonellae	Absent
Staphylococcus Aureus	Absent
Pseudomonas Aeruginosa	Absent
TAMC	Absent
TYMC	Absent
Packaging Material	Aluminum Foil/Paper
Transport Package	Carton/Drum/Bag
Shipment	Air, Express, Sea
Production Capacity	3000 ton/Year
Customization	Available
Storage Method	Store in a cool and dry place, keep away from strong light and heat.
Shelf Life	2 years when properly stored