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उत्पाद विवरण:
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| Product Name: | Papain enzymes | Physical propertie: | White powder |
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| Enzyme activity: | 60000U/g-2400000U/g，6000 USP U/mg | Solubility: | Soluble in water |
| Optimal pH value: | 7.0-8.0 | Optimal temperature: | 50-55 ℃ |
| Execution standards: | GB1886.174-2016 | Addition amount: | 0.1-0.3% (It depends on the actual situation) |
| Enzymatic hydrolysis time: | Conventional hydrolysis: 1-6 hours |
Papain can hydrolyze protein peptide bonds, breaking down large molecular proteins into peptides and free amino acids. Widely used in the food industry as a tenderizer in meat processing, it degrades muscle fiber protein, softens meat texture, and enhances palatability; Used for animal and plant protease hydrolysis, preparing hydrolyzed proteins and small molecule protein peptides; In the baking industry, gluten can be weakened to make the texture of biscuits and pastries
व्यक्ति से संपर्क करें: Alice
दूरभाष: +86 19968343396
फैक्स: +86-771-4060266
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