Papain

Papain

[ Plant Source ] Carica papaya
[ Appearance ] White Powder
[ Activity ] 60TU/mg-1750TU/mg or 60TU/mg-1750TU/mg 
[ COA of Papain ]
Odor: Free of offensive odors
Activity of enzyme:  100,000 IU/G min
Solubility:  NLT90% based upon a 1% solution
PH:  Range 3.5-5.5
Loss on drying:  ≤5.0%
Loss on ignition:  ≤5.0%
Heavy metals (as Pb):  Absent 
Heavy metals (as As):  Absent 
Cadmium:  ≤1.6mg/kg
Mercury: ≤1.0mg/kg
Sieve analysis:  95% through 80Mesh
Total Plate Count:  <5000cfu/g
E.Coli: None detected in 1g
Salmonella:  None detected in 10g
Yeast and  Mould:  NMT100cfu/g
[ About Papain ]
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 animals protein.
[ Technics ]
The strict concentration limit of microbe and heavy metal by using the biotechnology and the membrane separation technique,can achieve the pharma and food grade. 
[ Quality ]
It has been solved by pangbo that there is high efficient separation on papain with the technology of ultrafiltration. In the normal temperature, extracting papain,the rate of recycle can be more than 90%. The higher enzyme activity is up to 1750TU/mg.
[ Range of Usage ]
Apply on animal and plant proteolysis,meat flavoring ,marine product processing, biscuit, baking and other health food processing, pharmaceutical in diminish inflammation and digestant, feed industry. 
[ Storage ] Stored humidity protected (rh less than 60) at temperature below 4℃

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