Application of papaya papain in Food health and Pharmaceutical products

    Papain is a white to light brown powder or liquid extracted from papaya milk and has a hydrogen sulfide odor. It has high thermal stability and heat resistance, soluble in water and glycerol, and can be customized into food grade and pharmaceutical grade products. Can be used in industries such as bread baking, protein peptide production, feed processing, and pharmaceuticals.

Protein peptide: As a protein hydrolase preparation, it produces protein peptide nutrient solution and is commonly used in digestive supplements or special diets (such as nutritional supplements for the elderly and postoperative patients).

Bread baking: Softens dough, improves the taste of baked goods, and makes bread softer. It is commonly used in the production of bread, cookies, and other baked goods.

Feed industry: It can decompose protein in feed into small molecule peptides, improve the digestion and absorption efficiency of livestock and poultry, promote growth, reduce feed waste, and is suitable for adding feed to pigs, poultry, and other animals.

Pharmaceutical raw materials: made into oral enzyme preparations to alleviate symptoms such as indigestion and gastric motility deficiency, especially suitable for people with protein digestion disorders.

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.