Papain Starch processing 5 and 30–40°C

5 and 30–40°C

Papain is standardised in NFPU / mL (according to the FCC method) A description of the analysis method is available on request

this stable

improving texture

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Papain Starch processing 5 and 30–40°CPapain: High activity natural enzyme for digesting protein obtained from Papaya cirica. Applications include: Agriculture, Food Processing (including meat tenderising, fish protein extraction), Nutraceuticals and Detergents. Typical Characteristics: Papain has the following characteristics: a) liquid product b) light yellow colour with characteristic smell c) specific weight: 1. 2 g ml pH and temperature optimum: pH optimum 6. 0 8. 0 (range 5. 0 9. 0)