Papain酵素粉

papain酵素粉末とは何ですか?

パパイン酵素(papain enzyme)は、未熟なパパイヤの果実から抽出されるタンパク質分解酵素で、天然の食品酵素である。エンドヌクレアーゼの一種であり、プロテアーゼおよびエステラーゼ活性を持ち、より幅広い特異性を持つ。それは動物や植物のタンパク質、ペプチド、エステル、アミドなどのための強い加水分解能力を持っています;一方で、タンパク質の加水分解物をタンパク質様物質に合成する合成機能も持っています。papainは、高い酵素活性、良好な熱安定性、自然衛生、安全性を有しています。

グリーンスプリング技術用品 papain高酵素活性、良好な酵素安定性、強いタンパク質加水分解活性、凝固・溶菌活性を有する酵素粉末。

グリーン春 高品質な植物抽出物の開発・供給に力を入れている中国有数の植物抽出物技術会社です。iso、haccpおよびその他の品質基準に従って生産を組織し、製品はeu ec396、eu 2023/915基準および最高の溶媒残基基準に準拠しています。グリーンスプリングはhalal、kosher、cosmos、brc、ifs、fda、iso9001、iso22000など多くの認証を取得しています。当社の製品は62カ国以上で販売され、2,450人以上の顧客にサービスを提供し、高い評価を受けています。

规格: 

法が定め

euの規制に準拠しています。

Benefits:

Whitening

Papain can hydrolyze the casein in the skin to tyrosine, reducing the pigmentation deposited in the skin and lightening the dark brown color of the skin; it also has a combination of elimination of copper in the pigment, which can block the catalytic effect of tyrosine, thus reducing the formation of melanin and directly achieving the purpose of improving skin color.

Moisturizing

Papain hydrolysate forms a film of amino acid derivatives on the surface of the skin, keeping it moisturized and smooth. The mechanism of action of protease: through catalytic action, it breaks down complex protein molecules into small molecules of amino acids. In whitening and blemish removal, it accelerates the discharge of pigment deposits mainly by promoting exfoliation and cell regeneration. This not only lightens the discoloration on the skin but also helps to enhance the radiance and evenness of the skin.

Exfoliation

Hydrolyzed proteins are effective in hydrolyzing a wide range of proteins (reducing the connections between keratinized bridge particles). Papain can act on the skin's aging stratum corneum, prompting its decomposition and degradation, removal to achieve rejuvenation effects and promote cell growth, and is gentler than traditional acid brushing.

Tenderize the Meat

Papain can properly degrade collagen and elastin, which have more complex structures in the connective tissue and muscle fibers in the meat, making some connecting bonds in their structure broken, and destroying their structure to a certain extent, which greatly improves the tenderness of the meat. Meanwhile, it can make the flavor of meat, and it is safe, hygienic, non-toxic, and does not produce any bad flavor. Papain has the strongest vitality for collagen fiber protein in the temperature range of 40 ~ 70 ℃, due to dehydration and drying at a temperature of about 50 ℃ can be used to a greater extent to reduce the hardness of the nature of the meat papain.

Promote Digestion

Papaya contains papaya enzymes, an ingredient that helps break down proteins and promotes digestion and absorption, which is useful for relieving indigestion and improving gastrointestinal function. Papaya is rich in a large number of vitamins B, C, and E, carotene, protein, and other micronutrients. It has a digestive effect on our body, and it can also moisturize the lungs to relieve cough quenching summer heat and thirst. Papain in papaya can break down the fat in our body into fatty acids, which is beneficial to the body's absorption and digestion, to achieve the role of spleen and digestion.

Applications:

In Cosmetics:

Papain enzyme can act on the aging stratum corneum on human skin to promote its degradation, decomposition, and removal, promote skin metabolism, and reduce the phenomenon of deep skin color caused by sun exposure. Papain enzyme powder can get rid of spots and dirt, sterilization, safe and secure, it is a safer cosmetic raw material.

In the Food Field:

Papain enzyme powder is now widely used in baking, meat tenderization, wine clarification, soy sauce brewing, seasoning, protein powder, animal and plant protein processing enzymatic digestion, and other food industry segments due to its excellent properties. Papain can effectively tenderize beef tripe, beef tendon, chicken, duck and goose intestines, beef, lamb, and other meat products, making the meat more tender and juicy, without residue. Papain enzyme powder can be used as a wine clarifier to eliminate the cold turbidity of wine and clarify the juice. Papain can also be used as a fermentation agent for soy sauce brewing as well as wine, improving its nutritional value while reducing production costs.