Papain, also known as papain, is a proteolytic enzyme, which is produced by hydrolysis of a low-specificity protein in Panpapapaea. So what are the properties of papain?

It can be said that papain has a very wide range of applications. It can be used as the cold resistance of beer, that is, to hydrolyze the protein in beer, which can reduce the turbidity problem that occurs through refrigeration. It can also be used as a softener for meat, which can hydrolyze the protein and collagen in the muscle, which can make the meat softer. Polygonatum japonica, which can also be used as a material, also plays an important role in the production of meat spices.

In the production of papain, the unripe papaya fruit is mainly used, and then the crude product is first produced by extracting the emulsion, coagulation, dust reduction, and drying, and the crude product is mainly used in the industry. The production methods of papain are also mainly divided into three ways, the first one is the hot air drying method, the second one is the spray drying method, and the third one is the membrane separation freeze-drying method.

In the above articles, we can learn that the use of papain can be increased according to the characteristics of papain. It can not only be used in medicine and food, but also in beverages and chemical reagents, as well as feed and textile cosmetics. It has a very wide range of applications. Application, it can be said that the development prospect of papain is extremely broad, and it is also an indispensable chemical additive in our daily life, which can make our life more exciting.

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