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.
|Optimum temperature||60oC – 90 oC|
|Optimum pH||4.8 – 6.2|
|Stability||1 year at below 25oC|
|Appearance||Off white amorphous powder|