PAPAIN is a food grade proteolytic enzyme preparation (1.U.B.3.4.22.2) isolated from the latex of the Carica Papaya fruit. The enzyme has a broad substrate specificity and is capable of hydrolyzing small peptides as well as proteins. Hydrolysis can proceed to the amino acid stage but not necessarily to completion. The broad substrate specificity of PAPAIN enable the enzyme to easily and efficiently hydrolyse most soluble proteins. Casein, haemoglobin, gelatine, soya, fish and other plant and animal proteins are hydrolysed to smaller molecular weight peptides and amino acids which are soluble in trichloroacetic acid.

FCC PU（Food chemical codex papain unit）/mg
The assay is based on a 60-minute proteolytic hydrolysis of a casein substrate at
pH 6.0 and 40℃.

Specification:
Form ： Off white to yellowish free flowing powder
Optimum pH range: pH 5.0-7.0
Effective pH range ： pH 3.5-9.0
pH Stability ： pH 3.5-10.0
Optimum temperature range： 65℃-85℃
Inactivation temperature： ver 90℃（15-30 minutes）
Activity： 2,000 FCC PU/mg
Moisture：  below 5%
Ash：  below 3%
The Plate Count： below10,000CFU/g
E.coli（25g）: Negative
Storage Stability： Below 5% activity loss per year in cold places
Storage condition: Under 0-5℃ recommended or cool and dry places
Packaging： 1Kg、10Kg、25Kg/bag