Enzyme Powder 9001-73-4 Full Range Specification Papain

• Customization: Available
• CAS No.: 9001-73-4
• Formula: 9001-73-4
• Model NO.: papain
• EINECS: 9001-73-4
• Nutritional Value: Nutritional
• Certification: ISO, FDA, HACCP, Halal
• Packaging Material: Drum
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Papain
• Appearance: Yellow Powder
• Heavy Metals: Nmt 10ppm
• as: Nmt 3ppm
• Pb: Nmt 5ppm
• Transport Package: Drum
• Specification: 99%
• Trademark: Recedar
• Origin: China
• HS Code: 0000
• Production Capacity: 100t

Product Description

 Enzyme Powder full range specification Papain 

 

CAS 9001-73-4 papain enzyme powder
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.

CAS: 9001-73-4
Assay: 100000u/g
Appearance: White to off-white powder
Grade: Pharm Grade, food grade
Function: Digestion and Protein Hydrolysate
Other specification: 50000-2000000u/g, 6000-60000 USP/mg

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.

Research application
Papain can be used in cell culture experiments and is used to separate cells in the first step of preparing cell culture. After treating the small tissue block with enzyme for 10 minutes, the extracellular matrix connecting the cells can be interrupted; then the protease inhibitor is used to stop the reaction to prevent papain from further lysing the cell itself; finally, the tissue block is broken up into a single piece with Pasteurpipette Cell suspension.
In immunology, papain can be used to separate the Fc fragment (crystallizable) and Fab fragment (antigen binding) of immunoglobulins (ie antibodies).

[Shelf life]  
24 months when properly stored
 
[Storage] 
Store in cool & dry place; Keep away from strong light and heat.

COA and other ceitificates will be sent under request.
 

Other Hot Enzyme Products
Name	CAS No.
α-Amylase	9000-90-2
Bromelain	9001-00-7
Glucose oxidase	9001-37-0
Lactase	9031-11-2
Lipase	9001-62-1
Lysozyme	12650-88-3
Papain	9001-73-4
Pepsin	9001-75-6
Pancreatin	8049-47-6
Trypsin	9002-07-7

  

Items	Test Standard	Results
Appearance	White powder	Conform
Odor	Free of offensive odors	Conform
Activity of enzyme	≥350,000 u/g	354,000 u/g
Loss on drying	No more than 5.0%	3.3%
Residue on Ignition	No more than 5.0%	2.1%
Heavy metals Pb As	<30mg/kg <5.0mg/kg <3.0mg/kg	<30mg/kg <5.0mg/kg <3.0mg/kg
Microbiology
Aerobic Plate Count	<10000 cfu /g	1100 cfu /g
Yeast and Moulds	<100 cfu/g	<100 cfu/g
Coliforms	<30cfu/g	<30cfu/g
Escherichia Coli	Negative	Negative
Salmonella	Negative	Negative
Storage	STORED HUMIDITY PROTECTED (RH LESS THAN 60) AT TEMPERATURE BELOW 25ºC
Conclusion	Complies to the standard above.