Papain:  High activity natural enzyme for digesting protein obtained from Papaya cirica. 

Applications include: Agriculture, Food Processing (including meat tenderising, fish protein extraction), Nutraceuticals and Detergents. 

Typical Characteristics: Papain has the following characteristics: a) liquid product
b) light yellow colour with characteristic smell c) specific weight: 1.2 g/ml pH and temperature optimum:
pH optimum 6.0-8.0 (range 5.0-9.0) Temperature optimum 60-70oC (range 45-75oC). Papain is standardised in NFPU/ml (according to the FCC method) A description of the analysis method is available on request.

Recommended Dosage: The dosage depends on the reaction conditions such as substrate, pH, temperature and the required degree of hydrolysis. Typical dosages are:
• chill proofing of beer: 1 – 3 ml/hl beer
• degradation of fish protein: 200-300 g/t of fish by-products • meat tenderizing: 20-30 g/100 kg meat.
• pepton production: 0.5-5 g/kg based on protein content.

Product size: 100 mL or 1 L (larger orders available upon request).

Certification: Food grade ISO2200 certified.

Temperature range: 15-55°C. 

pH range: 6.0-8.0.