Application of papaya enzyme complex in food and Pharmaceutical raw materials

    Papain enzyme, a white to light brown powder or liquid derived from papaya latex, emits an odor similar to hydrogen sulfide. Boasting excellent thermal stability and heat resistance, it mixes well with water and glycerol, and can be tailored into food-grade and pharmaceutical-grade formulations. Its applications span across bread baking, protein peptide synthesis, feed processing, and pharmaceutical production.

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.