Papain 6500L is a purified proteolytic enzyme preparation that is obtained from the fruit ‘Papaya carica’. Papain 6500L is an endo-peptidase that degrades high molecular proteins into low molecular peptides and amino acids. • IUB-No.: 220.127.116.11
• CAS-No.: 9001-73-4
Papain 6500L has the following characteristics: a) liquid product b) light yellow colour with characteristic smell c) specific weight: 1.2 g/ml pH and temperature optimum: pH optimum 6.0-8.0 (range 5.0-9.0) Temperature optimum 60-70oC (range 45-75oC)
Papain 6500L is available in 25-kg PE cans.
Papain 6500L can be stored at cool and dry conditions (6 – 10°C) in original packaging for 12 months.
Papain 6500L is standardized in NFPU/ml (according to the FCC method) A description of the analysis method is available on request.
Avoid the formation of aerosol and dust of the product. Repeated inhalation of enzyme aerosol or dust may cause sensitisation and may cause allergic type reactions in sensitised individuals. Proteases are irritating to eyes. In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. For detailed information please refer to the Material Safety Data Sheet (MSDS).
Papain 6500L hydrolyses all kind of proteins. Potential applications are: • chill proofing of beer • degradation of fish protein • meat tenderizing, marinades • peptone production
The dosage depends on the reaction conditions such as substrate, pH, temperature and the required degree of hydrolysis. Typical dosages are: • chill proofing of beer: 1 – 3 ml / hl beer • degradation of fish protein: 200 – 300 g / t of fish by-products • meat tenderizing: 20 – 30 g / 100 kg meat. • pepton production: 0.5 – 5 g / kg based on protein content
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