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제품 상세 정보:
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| 제품명: | 파파인 효소 | 물리적 특성: | 백색분말 |
|---|---|---|---|
| 효소 활성: | 60000U/G-2400000U/G, 6000 USP U/Mg | 용해도: | 물에 용해됨 |
| 최적의 pH 값: | 7.0-8.0 | 최적의 온도: | 50-55 ℃ |
| 실행 표준: | GB1886.174-2016 | 추가 금액: | 0.1-0.3% (실제 상황에 따라 다름) |
| 효소 가수 분해 시간: | 기존 가수 분해 : 1-6 시간 |
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
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