papain powder CAS9001-73-4 use in industry of medicine raw and food

    Papain enzyme is a proteolytic enzyme—a low-specificity protein hydrolase naturally occurring in papaya. It is extensively distributed in the roots, stems, leaves, and fruits of the papaya plant, with the highest concentration detected in the latex of unripe fruits. The active site of papain incorporates cysteine, classifying it as a thiol protease. Boasting high enzymatic activity and excellent thermal stability, it finds widespread application in the food processing industry, pharmaceutical sector, and feed production.

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.