Papain

Applications

• 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)