Papain from papaya latex CAS No.9001-73-4 use in industry of food medicine

    Papain, a type of proteolytic enzyme, is a naturally occurring protein hydrolase with low substrate specificity derived from papaya (Carica papaya). This enzyme is widely present across the papaya plant, including its roots, stems, foliage, and fruits, with the highest concentration identified in the latex of immature papayas. Characterized by a cysteine-containing active site, papain falls into the category of thiol proteases. Possessing robust enzymatic activity and superior thermal stability, it has been extensively adopted in the food processing industry, pharmaceutical field, and feed manufacturing sector.

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.