Natural Food grade Green Papaya Fruit Extract Enzyme Papain

Papain is a natural, healthy, safe, mixed biological enzyme preparation made from the emulsion cut from the immature fruits of papaya planted by biotechnology, which contains papain, papain curd enzyme, papain peptidase, etc. Its main ingredient is papain, which consists of 212 amino acids and belongs to the peptide chain endonuclease with sparse group (-SH), which mainly catalyses the hydrolysis of proteins. It is a peptidyl endonuclease with a spacer group (-SH), which mainly catalyses the hydrolysis of proteins and has a comprehensive cutting point. Due to its high enzyme activity and good thermal stability, papain can be widely used in food, medicine, daily chemicals, feed, leather and textile industries.

What is the Function of Papain in Food ?

A. Papain in meat processing: can make meat tenderisation, taste and flavour improvement, the tender meat powder produced by papain processing is a healthy and natural food additives, the production of dehydrated soups can make the product utilization rate higher; In addition, there is the recovery of minced meat miscellaneous bone proteins, because the enzyme by the enzyme meat and bone meal box feathers are high-quality use of high-quality feed.

B. Papain is also used in food processing as a fluffing agent for biscuits, as a brewing agent for sauces, as a clarifying agent for beverages and as a yeast extract, etc.

3.The role of papain in health products?

Enzyme participation in health care products is still a relatively unfamiliar concept in China, but in the European and the United States and other developed countries, protease as a digestive aid and dietary supplements are quite common, and its sales accounted for 4% of the U.S. nutritional health care products market, showing a fast growing trend. In addition to continuing to use protease as a digestive aid, people can also use systemic enzyme supplementation as a non-formal drug, natural, non-resistant means of dietary supplementation to maintain the health of the body's various organs and circulatory system, and to maintain the normal anti-inflammatory response of the body. Through systemic supplementation, increasing the amount of body enzymes appropriately to help balance physiological metabolism is a simple healthcare method that has been proven to be effective in helping the body to maintain normal anti-inflammatory responses and enhance immunity. Overseas, there are multi-enzyme tablets based on papain, combined with pancreas, chymotrypsin and the antioxidant flavonoid rutin, etc., which are used to assist in the treatment of joint inflammation and osteoporosis.

4.Papain for beer quality improvement

Turbidity of beer during frozen storage is mainly due to the fact that beer is an unstable colloidal solution, and abiotic turbidity is mainly formed by polyphenols and proteins, of which proteins and polypeptides account for 45%~75%, polyphenols account for 20%~30%, and the proteins in beer are very easy to combine with polyphenols to form a large molecule complex. Adding papain can partially hydrolyse some of the complexes that have been formed, degrading the macromolecular proteins into small molecules, and improving the solubility of the protein and polyphenol complexes, the data show that the clarification effect is best when the concentration of papain is 0.08mg/100ml! Secondly, the hydrolysis process produces more polypeptides or amino acids, which improves the taste of beer as well as the composition and proportion of the original polypeptides and amino acids, and effectively improves the quality of beer.

5. Papain used for bakery.

Papain can be added into raw dough to degrade the gluten, soften the dough and make it easy to process, reduce the rolling over of raw dough. Papain can be used in biscuits and pastries to destroy the sulfhydryl group, reduce the gluten of dough, improve the looseness of biscuits, make them well shaped, with oily colour, reduce the rate of defective products, increase the rate of finished products, and also reduce the dosage of grease and sugar. It can also reduce the amount of fat and sugar. It is suitable for the manufacture of high, medium and low grade biscuits, pastries and breads of various flavours. When making bread, adding papain can enhance the fermentation ability of yeast and shorten the fermentation period.

What role does papain play in cosmetics?

First, we know that melanin is a protein derivative, the formation of tyrosinase, the presence of sparse amino acids, sun exposure, the role of oxygen and other factors related to the papaya enzyme can be directly in the skin of dark brown casein hydrolysis to light-coloured and colourless tyrosine, blocking the catalytic effect of tyrosine, thus reducing the formation of melanin, so as to achieve the whitening, the effect of the spot.

Secondly, the stratum corneum is an important barrier of the epidermis, and as age continues to grow, the body's metabolic capacity slows down. Old dead cells will also continue to accumulate, resulting in rough skin, no luster, and even peeling phenomenon. Papaya enzyme in human skin aging stratum corneum, prompting its decomposition and degradation, removal, to achieve rejuvenation effect and promote cell growth, and papaya enzyme hydrolysate in the skin surface to form a layer of amino acid derivatives film, so that the skin to keep moist and smooth;  

How Papain works well in Feed ? Is it Costly?

Papain Enzyme, short for papain, is a broad-spectrum protease with a wide range of protein hydrolysis points. The mechanism of adding papain in feed is to decompose the protein in feed into amino acid, accelerate the decomposition and transformation of effective ingredients in feed, increase the amount of nutrient exudation, and improve the growth and feed utilisation of animals.

For young animals, take pigs as an example, in the first 2 weeks after birth, the activity of pepsin is very low, and the activity is gradually increased after 2 weeks; in addition, weaning will also hinder the secretion of gastric acid and the expression of various enzymes in piglets, and the pepsin in the surimi will be obviously accumulated in 12 h after weaning, and then decreased until 50 days of age before the obvious rebound. As the digestive organs are still not well developed, they are not able to secrete enough protease to digest the proteins in the feed, which affects the growth and robustness, and also affects the feed utilisation. The addition of papain can help digestion and absorption, the animal ingested feed protein, in the animal's intestinal tract, broken down into amino acids to form body tissue protein, this biochemical process is very important for the growth of young animals.

In the field of aquaculture, aquatic animals, the digestive tract is short, the digestive system is not sound, digestive enzymes and activities are far lower than mammals, especially fish and shrimp on the protein requirements of the high, and the gastrointestinal tract is short, the more need for this enzyme. Add papain preparations in aquatic feed with the effect is very significant, such as mixing in fish feed, have to promote nutrient metabolism and other medicinal effects; added in shrimp feed, shrimp body weight gain and feed utilisation have been improved accordingly;

So, add papain in the feed, will not increase production costs? In fact, not, because the addition of papain in the feed, the decomposition of feed protein into amino acids, improve the exudation of feed nutrients, while supplementing the animal endogenous enzyme deficiencies, enhance appetite, promote animal growth, increase feed utilisation and reduce feed costs, and thus improve the daily weight gain and into the vitality. Thus, it can reduce the feeding cost of animals. According to a tonne of raw materials plus 15-20g, the use of 600,000 u / g of enzyme activity of papain and feed mixing granulation, the price of papain tonne is about 5 ~ 6 yuan, the cost is very cost-effective, why not!