|
Produktdetails:
|
| Produktname: | Papain-Enzyme | Physisches Eigentum: | Weißes Pulver |
|---|---|---|---|
| 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 | Zusatzbetrag: | 0,1–0,3 % (abhängig von der tatsächlichen Situation) |
| Zeit der enzymatischen Hydrolyse: | Konventionelle Hydrolyse: 1–6 Stunden |
Papain is a highly versatile protease extracted from immature papaya milk, which can efficiently break down proteins and convert them into peptides and amino acids. It has the characteristics of strong heat resistance, wide range of acid and alkali tolerance, and safe consumption. It is commonly used in protein peptide production, meat processing, flour gluten reduction, health product preparation, and feed processing. Specifications: Origin Nanning, Guangxi, China Physical
Ansprechpartner: Alice
Telefon: +86 19968343396
Faxen: +86-771-4060266