The optimal pH for papain is 5.7 (though it generally functions within the 3–9.5 range), and it remains active under neutral or slightly acidic conditions; its isoelectric point is 18.75. The optimal temperature is 55–60°C (generally effective between 10°C and 85°C); it exhibits strong heat stability and does not completely lose activity even at 90°C. Its activity is inhibited by oxidizing agents and activated by reducing agents. Enzyme product obtained by drying without clarification is classified as crude enzyme.

FAQs 

Q:Is your Papain food grade? 

A:Yes, our Papain is food grade and suitable for a variety of food applications. 

Q:What is the CAS number of Papain? 

A:The CAS number is 9001-73-4. 

Q:What are the main applications of Papain? 

A:Meat tenderizer 

Baking and brewing industry 

Dietary supplements 

Cosmetics (skin care, exfoliation) 

Pharmaceutical preparations 

Q:How should Papain be stored? 

A:Store in a cool, dry place, away from direct sunlight and moisture. Keep tightly sealed after use. 

Q:Is Papain suitable for vegetarians/vegans? 

A:Yes, Papain is a plant-based enzyme and suitable for vegetarian and vegan products. 

Q:Does your Papain have any certifications? 

A:Our Papain can be supplied with Halal, Kosher, ISO, or other certifications upon request. 

Q:Is Papain safe for people with papaya allergies? 

A:People with papaya allergies should avoid Papain, as it may trigger allergic reactions. 

Q:Can you provide COA, MSDS and other documents? 

A:Yes, COA (Certificate of Analysis), MSDS (Material Safety Data Sheet), and other technical documents are available upon request.