Botanical Resource: Chaenomeles sine nsis or Chaenomeles speciosa
Chinese Name Mu Gua
Part of the Plant Used Fru it
Active Ingredients Papain
Papain 50,000 u/g to 3,500,000& nbsp;u/g or 60TU/mg-1750TU/mg
Papain Coarse-enzyme: >50,000 u/g
Papain Sub-enzyme: > 1,000,000&nb sp;u/g
Refined Papain: > 2,300,000 u/g
High-activity Refined Papain: >&n bsp;3,000,000 u/g
1.Medical Application:can help ease swelling,alleviate inflammation,improve immunity,promote digestion and diminish intestinal parasite.
2.Food and food additive:the papain can be made int o tenderizer for meat,purifying agent for beer and&nb sp;softener for biscuits,producing dehydrated beans,food for babies and cheese.
3.oncondensing oleo oil
4.Leather Industry:The papain can be made int o depilatory for tanning the leather s,making the products smooth and& nbsp;shiny.
5.Cosmetics:The papain can help dispel  ;taches ad pimples,clean you face,promoting the blood circulation,&nbs p;making you skin healthier and tend er.
6.Brewing industry etc.
7.The crude papain is used  ;in the brewing industry for chillpr oofing beer and lager and the e nzyme serum is a very excellent  ;for wort clarificant.
Packing detail:Powder Packing:by 25kgs/drum,inner by 1kg/aluminium foil bag;liquid Packing:1kg/Tin,5kg/Tin,25kg/drum,Or According to the customers\' requirement.
CAS NO. 9001-73-4
Description: Papain, also known as papaya proteinase I, is a cysteine protease (EC22.214.171.124) enzyme present in papaya (Caricapapaya) and mountain papaya(Vasconcelle a cundinamarcensis). Papain can also be found as an ingredient in some toothpastes or mints as teeth-whitener. However, its whitening effect in toothpastes and mints is minimal, because the papain is present in low concentrations and it is quickly diluted by saliva. It would take several months of using the whitening product to have noticeably whiter teeth.
Synonyms Velardon; Vermizym
CAS Registry Number : 9001-73-4
Specification: Enzyme Activity 60TU/mg ~ 1750TU/mg, powder form; 60TU/mg~800TU/mg,Liquid form.
Papain is a natural enzyme,extracted from the milky juice of the unripe papaya by biotechnology.
1.It has strong ability of hydrolyzing protein .
2.The reaction temperature is 20~80degrees Celsius, changed according to the kind and concentration of the substrate. The suitable temperature is 50~65 degrees Celsius.
3.pH value is 3~9.The suitable pH value is 6~7.
4.Enzyme recruitment is 0.2~0.6%(1000~3000u/g protein), adjusted according to different kinds of substrate.
Usage: it can be used for improving the nutritional value and to be the animal protein.
Contact person: Mr.Toby
Cas no.: 9001-73-4
Molecular formula :C8H14O2
Appearance:: White Powder Free of offensive odours
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 animal protein.
Food industry (Flour, HVP, HAP, Biscuit, extract for meat/bone by-product and other extract;), brewing industry, pharmaceutical and forage industry, etc.
SPECIFICATIONS: 100,000U/g min
Solubility NLT90% based upon a 1% solution Conform
Heavy metals (as Pb) ≤5.0mg/kg
Heavy metals (as As) ≤5.0mg/kg
Cadmium ≤1.6mg/kg 1.6mg/kg
Mercury ≤1.0mg/kg 1.0mg/kg
Sieve analysis 95% through 80Mesh
Total Plate Count <5000cfu/g
Pathogenic bacteria Negative
Storage STORED HUMIDITY PROTECTED
(RH LESS THAN 60) AT TEMPERATURE BELOW 4