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Caprizyme PAPINE

Caprizyme PAPINE is an enzyme obtained from papayas. Papain is classified as a cysteine protease, due to its proteolitic properties, it is widely used to tenderize meat, as an additive in flour, brewing beer, egg processing and other food industries.


Properties:

Activity 1000U/g
Optimum temperature 60oC – 90 oC
Optimum pH 4.8 – 6.2
Stability 1 year at below 25oC
Appearance Off white amorphous powder
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Caprizyme PAPINE is an enzyme obtained from papayas. Papain is classified as a cysteine protease, due to its proteolitic properties, it is widely used to tenderize meat, as an additive in flour, brewing beer, egg processing and other food industries.


Properties:

Activity 1000U/g
Optimum temperature 60oC – 90 oC
Optimum pH 4.8 – 6.2
Stability 1 year at below 25oC
Appearance Off white amorphous powder

 

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Caprizyme PAPINE