Liquid Papain 80,000 U

Papain zoo rau dab tsi?

Beer thiab dej haus clarification:tiv thaiv haze los ntawm cov proteins.

Nqaij tenderizing:softens nqaij los ntawm kev zom cov protein.

Kev ua zaub mov:tsim cov protein hydrolysates, txhim kho cov khob noom cookie thiab cheese kev ntxhib los mos.

Tshuaj pleev ib ce:siv rau hauv exfoliating thiab daim tawv nqaij - cov khoom smoothing.

Industrial siv:siv nyob rau hauv tawv dehairing thiab textile xov.

1.Npias clarification:

Papain ua raws li lub ntuj protease hauv npias kom meej meej, rhuav tshem cov proteins soluble thiab polypeptides uas ua rau turbidity. Nws txhim kho npias qhov pom tseeb thiab ruaj khov, ua kom lub ntsej muag ci yam tsis muaj kev cuam tshuam rau tsw, nrog rau kev hloov kho raws li cov khoom siv raw khoom thiab cov khoom siv brewing.

2.Vinegar clarification:

Hauv kev qhia meej txog vinegar, Papain hydrolyzes haze- tsim cov proteins thiab colloidal tshuaj los ntawm cov khoom nyoos xws li nplej lossis txiv hmab txiv ntoo. Nws txhim kho vinegar lub pob tshab thiab txee lub neej, tswj nws qhov qub saj thiab khoom noj muaj txiaj ntsig thaum ua kom yooj yim cov txheej txheem pom hauv kev tsim khoom.

3.Kev tshem tawm sediment:

Rau kev tshem tawm sediment hauv cov khoom ua kua (piv txwv li, dej haus, condiments), Papain decomposes insoluble protein aggregates thiab tshem tawm hais. Nws tiv thaiv sediment tsim thaum lub sij hawm cia, optimizes cov khoom zoo thiab cov neeg siv kev paub, thiab ua hauj lwm zoo nyob rau hauv me me ua tej yam kev mob.

Thermal stability:Papain ruaj khov ntawm qhov kub thiab txias hauv qab 70 degree. Nws cov haujlwm enzymatic nce mus txog qib kev pom zoo nyob rau hauv thaj tsam ntawm 40-60 degree, tso cai rau cov protein ntau hydrolysis raws li kev ua haujlwm raug.

pH stability:Papain tseem muaj txiaj ntsig tshaj pH dav ntawm 3.0-9.5. Lub enzyme nthuav tawm kev ua haujlwm zoo nyob rau hauv ib puag ncig ze - nruab nrab, nrog rau pH nyiam ntawm 6.0–7.0, ua rau nws haum rau ntau yam khoom noj thiab dej haus.

Natural Source:Papain yog ib qho kev npaj enzyme uas tau txais los ntawm cov txiv hmab txiv ntoo unripe ntawm papaya los ntawm biotechnological extraction.

Q1: Cov txiv hmab txiv ntoo twg muaj papain tshaj plaws?
A1:1.Unripe papaya: Muaj cov ntsiab lus siab tshaj plaws ntawm papain hauv ob qho tib si hauv cov tawv nqaij thiab cov latex (cov kua mis nyuj).

2.Papaya latex: Cov latex sau los ntawm kev txiav hauv cov txiv hmab txiv ntoo ntsuab tshwj xeeb tshaj yog nplua nuj nyob rau hauv papain thiab feem ntau yog siv rau industrial extraction.

3.Ripe papaya: Muaj papain tsawg dua vim tias cov enzyme txo qis thaum cov txiv hmab txiv ntoo siav.

Q2: Papain qhia meej li cas npias?
A2:Papain qhia meej txog npias los ntawm hydrolyzing haze- tsim cov proteins, uas yuav txwv tsis pub khi nrog polyphenols thiab ua rau turbidity, tshwj xeeb tshaj yog nyob rau hauv qis kub. Los ntawm kev rhuav tshem cov proteins no rau hauv me me peptides thiab cov amino acids, papain tiv thaiv cloudiness, accelerates filtration, thiab pab tswj ua npuas ncauj stability tsis cuam tshuam rau lub npias saj. Nws yog feem ntau ntxiv thaum lub sij hawm brewing los yog tom qab fermentation nyob rau hauv kev tswj cov nyiaj kom ua tau kom pom tseeb meej.

Q3: Qhov twg zoo dua, papain lossis bromelain?
A3:Papain thiab bromelain yog ob qho tib si proteolytic enzymes, tab sis lawv qhov tsim nyog nyob ntawm daim ntawv thov. Papain yog qhov zoo dua rau kev haus dej haus thiab npias kom meej meej vim qhov saj me me thiab muaj txiaj ntsig zoo ntawm cov protein hydrolysis, thaum bromelain feem ntau yog siv rau cov nqaij tenderizing thiab nutraceuticals vim nws ua haujlwm zoo ntawm cov tsiaj proteins thiab zam qhov kub thiab txias.

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Cim npe nrov: Kua papain 80,000u, Tuam Tshoj kua papain 80,000u manufacturers, lwm tus neeg, Hoobkas