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 60–70°C (range 45–75°C). 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.