Papainalso is known as papaya proteinase I is a proteolytic enzyme. Papain is a low specific proteolytic enzyme in
Carica papaya which is widely found in the roots, stems, leaves, and fruits of papaya, is most abundant in immature milk.
its active site contains cysteine, which belongs to thiol protease. It has the characteristics of high enzyme activity, good thermal stability, nature, health, and safety, so it is widely used in food, medicine, feed, daily chemical, leather and textile industries.
Application range: applied in medicine, food, beverages, chemical reagents, feed, textiles, and cosmetics, and it has broad prospects for development.
In the food industry, papain can be used for meat tenderization, beer clarification, biscuit loosening and so on.
1. Application of papain in beer -- Beer clarifier
The main reason why beer is cloudy in cold storage is that the protein in beer can easily combine with polyphenol to form a macromolecular complex. Papain in beer clarifier has a wide specificity to the formation of subsidized protein, which can degrade large proteins into small ones and improve the solubility of protein and polyphenol complexes.
2. Meat tenderizer
Papain can be used to break down collagen and muscle fibers in meat, making the structure of meat lose. Because papain is a cysteinyl protease, it can degrade collagen fibers and connective tissue proteins. It degrades actomyosin and collagen into small molecules of peptides and even amino acids, breaking muscle and tendons, making meat smooth, and simplifying protein structure for easy digestion and absorption after eating.
3. Biscuit loosening agent
By using the enzymatic reaction of papain, the protein of the dough can be decomposed into small molecule aminase, which can reduce the stretching resistance of the dough, make the dough softer, more pliable, less elastic and easy to form. The amount varies according to the processing method of the biscuit factory and the content of protein in the dough. Studies have shown that adding 0.6 to 1.0 million units per kilogram of flour is preferable.
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