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Produktdetails:
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| Produktname: | Papain -Enzyme | Physische Eigenschaft: | Weißes Pulver |
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| Enzymaktivität: | 60000U/G-2400000U/G , 6000 USP U/Mg | Löslichkeit: | Löslich in Wasser |
| Optimaler pH -Wert: | 7.0-8.0 | Optimale Temperatur: | 50-55 ℃ |
| Ausführungsstandards: | GB1886.174-2016 | Additionsmenge: | 0,1-0,3% (es hängt von der tatsächlichen Situation ab) |
| Enzymatische Hydrolysezeit: | Konventionelle Hydrolyse: 1-6 Stunden |
Papain is a sulfhydryl protease extracted from papaya fruit, belonging to food-grade natural enzyme preparations. It can hydrolyze both animal and plant proteins, breaking down large molecular proteins into peptides and small molecular amino acids. With mild reaction conditions, it is suitable for various food processing techniques and is widely used in the food industry. Specifications: Origin Nanning, Guangxi, China Physical properties White powder Enzyme activity 60000U/g
Ansprechpartner: Alice
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