Aczymes Papaine

Product Details:

Biase – PAP

Biase– PAP is Aczyme Enzyme’ s – Papain Enzyme. Papain is one of the proteolytic enzymes found in the latex of the leaves and of the green fruit of the papaya tree (Carica papaya L., Caricaceae). The main function of Biase– PAP is to aid in digestion and to promote effective digestive health. This is done by breaking down all the protein in the body for easy digestion. The Papain enzyme has been used for many years as a meat tenderizer. Since it is a proteolytic enzyme that tenderizes meat, it also acts as a clarifying agent in many food industries processes.
Papain EC 3.4.22.2 represents only a minor part when compared to the amount of the other proteinases, papaya proteinase and Chymopapain (EC 3.4.22.6), the latter being by far the most abundant enzyme. Some other hydrolytic enzymes, e.g., papaya lysozyme, are also present in refined Papain though only in minute amounts.

Applications of Biase-PAP:
• Pure high activity Refined powder for Pharmaceuticals
• Application in Brewery during mashing, fermentation and chill proofing of beer.
• Application in Malt Industry to generate malt extract
• Application in production of protein hydrolysate from Ground nut cake, Gelatin, Soyabean etc.
• Meat tenderizing
• Bakery
• Liquid Papain in Pharmaceuticals
• Cosmetics industry as a formulation ingredient to help exfoliate skin

Enzyme Properties:
Optimum pH Range with mixed substrate: 5.0-6.5
Optimum Temperature with mixed substrate: 40-600C

Activity:
1000 TU/mg