TECHNICAL SPECIFICATIONS
CAS
9001-73-4
EC
232-627-2
Food Code
Papain Extract, a cysteine protease enzyme from unripe papaya fruit latex, is a pale yellow powder with optimal activity at pH 6-7 and 60-70°C, capable of hydrolyzing peptide bonds in proteins for industrial digestion processes.
Papain Extract
Employed in meat tenderizing marinades; in enzyme therapy for inflammation; in cosmetic peels for dead skin removal; in contact lens cleaners; and in textile sizing removal for fabric preparation.
Proteolytic action can cause skin erosion on prolonged contact; inhalation allergens for workers. Use enzyme inhibitors in emergencies; enclose operations to limit exposure per biotech standards.
Boxed in 10 kg insulated plastic tubs with activity stabilizers. Freeze in enzyme preservation units with defrost cycles.