Description:
Papain is a papain enzyme capable of dissolving keratin. Papain is used in facial masks and exfoliating lotions and is a very gentle exfoliator. It can be irritating to the skin, but not as irritating as bromelain, a similar enzyme found in pineapple that is also used in cosmetics. It is considered a non-comedogenic material.
Papain is a tenderizer, a protein-digesting enzyme obtained from papaya fruit. The enzyme, used in a patented process, is injected into the circulatory system of a live animal and activated by cooking heat to break down proteins, thereby tenderizing beef. The enzyme is inactivated by stomach acid.
Application:

Papain  is a protease derived from the latex part of the papaya plant (Carica papaya) and collected by scoring the surface of mature, unripe fruits, then collecting the latex and drying it (Schwimmer, 1981). Drying can be done by one of the following methods: sun drying, oven drying or spray drying; The final product with the highest activity is obtained by spray drying. Papain has a broad spectrum of enzymatic activity over a wide pH and temperature range, and cuts on alkaline amino acids or amino acids with large hydrophobic side chains. The resulting peptides have terminal hydrophobic amino acids that produce a product with a bitter aftertaste. For this reason, papain is usually combined with other enzymes in the production of condiments. Since papain is a thiolase, oxidation of its cysteine residues can reduce the activity or potency of the enzyme under certain conditions. Therefore, papain preparations often contain reducing agents, such as sodium pyrosulfite. Papain is commercially available in liquid and powder form. It has the longest history of use in the meat system and is the basis for some popular tenderizing sprinkler products that home consumers can purchase

Test item		Test result
Name		Papain
Appearance		white to light yellow
Form		powder
Odor		light papaya smell
Moisture		<8%
Mesh		99%through 40 mesh
Enzymetic activity		500,000u/g

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