papain protease meat tenderizer use in industry of food providing enzyme preparation sample

    Papain enzyme is derived from the latex of unripe papaya fruits and is extensively distributed across the roots, stems, foliage, and fruits of papaya plants. It appears as a white to pale brown powder or liquid, emitting a hydrogen sulfide-like odor. This enzyme is soluble in water and glycerol and possesses a certain degree of hygroscopicity. Its aqueous solution is colorless, pale yellow, or occasionally opalescent, and it is barely soluble in organic solvents including ethanol and chloroform.

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.