CAS: 9001-73-4 Enzyme number: EC 3.4.22.2, belonging to cysteine thiol protease , a plant-derived proteolytic enzyme extracted and purified from the milk (latex) of unripe papaya fruits。
I. Basic Physical and Chemical Properties
1. Properties : White to light yellowish-brown powder, with a special odor, and hygroscopic; Readily soluble in water and glycerol; It is almost insoluble in ethanol, acetone and ether.
2. Molecular weight: approximately 23.4 kDa, 212 amino acids; Key active center: CYS25-HIS159 , the thiol group (-SH) is the catalytic core, the oxidant will be inactivated, and the reducing agent (cysteine) can activate it.
3. Operating Conditions – Optimal temperature: 55-65℃ Rapid deactivation above 75℃;
- Optimal pH: 5.0-7.0, effective pH range 3.5-9.0; Strong acids and strong bases are prone to deformation.
4. Substrate Properties : Broad-spectrum hydrolyzed protein, capable of cleavage peptide bonds, ester bonds, and amide bonds; Hydrolyzable collagen, myoprotein, soy protein, etc. It has both endopeptidase and exopeptidase activities, which can break down large-molecule proteins into polypeptides, small-molecule peptides and amino acids
Ii. Production Process
1.Cut the skin of an unripe green papaya and collect the flowing milk.
2. Filtration, flocculation, salting out/organic solvent precipitation;
3. Purification, desalination, spray drying/freeze-drying to obtain the powder product;
4. It is classified into three grades: crude enzymes, food-grade refined enzymes, and medical-grade high-purity enzymes
Iii.Main industry applications
1) Food industry
- Meat processing: Raw materials for tenderizing meat powder, tenderizing old meat, beef, and braised meat; ⚠️ do not overdo it. Excessive hydrolysis will produce bitter peptides, and the meat will become rotten and sticky.
- Beer brewing: Beer clarification, decomposition of cold turbid proteins, and prevention of cold turbidity.
- Plant protein processing: Soy protein isolate, peanut protein hydrolysis, preparation of soy peptides; Modified proteins enhance solubility.
- Baking: Softening cookies and pastries, improving gluten; Descaling and softening of seafood processing.
2) Health supplements/dietary supplements
Digestive enzyme complex preparation, assisting protein digestion; ⚠️** domestically: papain is a food enzyme preparation and cannot be directly used as a common food raw material; Capsules are classified as raw materials for health food/medicine and cannot be added to ordinary food at will.
3) The pharmaceutical industry
Digestive AIDS, debridement and decontamination, anti-inflammatory and de-swelling; The pharmacopoeia for pharmaceutical grade requires higher purity and strict control of endotoxins
4) Cosmetics
Keratin conditioning, for exfoliating products; There is a risk of sensitization in cosmetics, and the formula has a limit.
5) Feed industry
Feed additives, hydrolyzed protein raw materials, enhance the digestion and absorption rate of animal protein
6) Other industries
Leather dehairing, silk degumming, biochemical research reagents.
Iv.Storage and usage precautions
1:Storage: Keep sealed, away from light and dry. Refrigerate at 2-8 ℃ preferred ; It can be stored at room temperature, away from light and in a dry place for 12 to 18 months. High temperature and high humidity can rapidly reduce enzyme activity.
2. Contraindications: Avoid oxidants and heavy metal ions (Cu²⁺, Fe³⁺, Hg), as they will directly inhibit enzyme activity.
3. Handling precautions: Do not inhale the powder. In case of contact with eyes or skin, rinse immediately with clean water. People with allergic constitutions should operate with caution.
4. Processing: Enzyme preparations are merely processing AIDS, and the finished products need to be inactivated. Residual enzyme activity can lead to continuous deterioration of the product in the future.
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Post time: Sep-30-2026