carica papaya proteolytic enzymes 6000USP use in industry of food medicine

    Papain, a protein-hydrolyzing enzyme extracted from the latex of unripe papaya fruits, is broadly distributed across the roots, stems, leaves and fruit tissues of papaya trees. Appearing as a white to pale brown powdered or liquid preparation, it emits a typical odor similar to hydrogen sulfide. It is highly soluble in water and glycerol, and this enzyme also displays distinct hygroscopic characteristics.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.