Products Portfolio
Papain
Introduction
Introduction Papain is a natural proteolytic enzyme widely recognized for its excellent protein-digesting capability. It is obtained from the latex of unripe papaya fruit and is extensively used in feed industries. Papain is valued for its ability to break down complex proteins into smaller peptides and amino acids, improving digestion and processing efficiency. Papain is a highly active enzyme that functions effectively over a broad pH and temperature range, making it suitable for various industrial and biological applications.
Source
Papain is extracted from the milky latex of unripe fruits of Papaya (Carica papaya). The latex is collected, purified, dried, and standardized under controlled processing conditions to maintain optimum enzyme activity and product stability. Enzyme Composition Papain mainly contains: Proteolytic enzymes capable of hydrolyzing proteins Natural peptide-cleaving components Active sulfhydryl enzyme groups responsible for protease activity Mechanism of Action Papain works by hydrolyzing peptide bonds present in proteins, converting them into smaller peptides and amino acids that are easier to digest and absorb. Due to its strong proteolytic action, papain is highly effective in protein modification and digestion-related applications.
Main Function
Highly active biocatalyst
Enzyme Activity
Standardized
Characteristics
Stable across wide pH and temperature ranges.
Applications:
- Improves protein digestibility in feed formulations
- Enhances nutrient utilization efficiency
- Supports healthy digestion in livestock and aquaculture applications
Packing:
Papain is available in 1 kg, 5 kg, and 25 kg packing options, with customized packaging available upon request for specific commercial requirements.
Key Benefits
- Improves efficiency
- Enhances quality
- Cost-effective
- Eco-friendly
- High stability
- Reliable performance