Cas:9001-73-4 Papain powder
| product name |
Papain |
| cas number |
9001-73-4 |
| apperance |
Pale Yellow crystal powder |
| Density |
1.5±0.1 g/cm3 |
| MF |
C19H29N7O6 |
| MW |
451.477 |
Papain, also known as papain, is a proteolytic enzyme. Papain is a low-specific proteolytic enzyme contained in papaya (Carieapapaya). It is widely present in the roots, stems, leaves and fruits of papaya, and it is most abundant in immature milk. The active center of papain contains cysteine, which is a sulfhydryl protease. It has the characteristics of high enzyme activity, good thermal stability, natural health and safety, etc., so it is widely used in food, medicine, feed, daily chemical, leather and textile industries. application.
food industry
In the food industry, papain can be used for meat tenderization, beer clarification, and biscuits loosening.
Beer clarifier
The main reason that causes the turbidity of beer in cold storage is that the protein in beer is easily combined with polyphenols to form macromolecular complexes. The use of papain in beer clarifiers has a wide range of specificity for the formation of turbid proteins, which can degrade large-molecule proteins into small-molecule substances, and improve the solubility of protein and polyphenol complexes; on the other hand, papain is A protein with biological activity, which can form a stable state balance with polyphenols that cause beer cold storage turbidity, and prevents beer cold storage turbidity.
Meat tenderizer
The use of papain can break down the collagen and muscle fibers in the meat, and loosen the structure of the meat. Because papain is a cysteine protease, it can degrade collagen fibers and connective tissue proteins. It degrades actomyosin and collagen into small molecules of peptides and even amino acids, which breaks muscle filaments and tendons and waist filaments, and makes meat. It becomes tender and smooth, and simplifies the protein structure so that the body is easy to digest and absorb after eating.
Biscuit loosener
Using the enzymatic reaction of papain, the protein of the dough is degraded into small molecules of peptides or amino enzymes, which reduces the stretching resistance of the dough, makes the dough softer, more plastic, reduces elasticity, and is easy to shape. The dosage depends on the processing method of the biscuit factory and the protein content in the dough. Studies have shown that it is better to add 0.6-10,000 units/g per kilogram of noodles.
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