Bulk Papain

Bulk Papain Supplier:

Guanjie produces two types of bulk papain. One is a light yellow or white solid powder, which has an enzyme activity range of 50,000u/g to 3,000,000u/g; the other is a light yellow liquid, which has an enzyme activity range of 50,000u/ml to 800,000u/ml . We can also provide papain products with enzyme activity units of TU/mg, USP unit/mg, iu/mg, MU/mg according to customers' requirements.

 

Why Choose Guanjie?

●Adopting cutting-edge biological engineering technology, membrane separation technology, and vacuum freeze-drying technology, as well as successfully developing a patented enzyme protection technology to reduce the loss of enzyme vitality during processing, producing papain enzyme vitality over 3.5 million units/g, exceeding the highest level abroad.

●Organize production in accordance with current Chinese and U.S. Pharmacopoeia standards, establish a stringent quality control system that complies with international quality certification standards, strictly control product microorganisms, and adhere to national export food hygiene standards.

● Fix the high efficiency separation of ultrafiltration technology on papaya protease, extract papaya protein concentrate enzyme at room temperature, and the papaya pulp protease recovery rate reaches more than 90%, improving the enzyme recovery rate and lowering the cost.

 

Product Introduction:

Pure Papain Powder is a kind of protein hydrolytic enzyme. Papaya (Carieapapaya) contains papain, a low specificity protein hydrolase that is widely distributed in the roots, stems, leaves, and fruits of papaya and is most prevalent in the immature latex. Cysteine, a sulfhydryl protease with high enzyme activity, good thermal stability, natural health and safety, etc., is found in the papain's active center.

 

COA:

Items Of Analysis	Specifications	Results
Appearance	Off- White Powder	Conform
Odor	Free of offensive odours	Conform
Activity of enzyme	2,000,000u/g	2,010, 500u/g
Loss on drying	≤5.0%	3.20%
Loss on ignition	≤5.0%	3. 50%
Heavy metals (Pb)	≤2.0mg/kg	＜2.0mg/kg
Heavy metals (As)	≤2.0mg/kg	＜2.0mg/kg
Microbiology
Total Plate nt	< 10000cfu/g	2100 cfu/g
Coliforms	<30cfu/g	<30cfu/g
Salmonella	Absent in 25g	Absent
Yeast and mould	< 100 cfu/g	conform
Storage:	STORED HUMIDITY PROTECTED (RH LESS THAN 60) AT TEMPERATURE BELOW 4℃
Shelf Life	1 Year when Properly Stored

 

Production Method:

Unripe papaya fruit is separated from the emulsion, coagulated, settled, and dried to produce a crude product. In most industries, the use of crude products is predominant. Bulk papain is produced using one of three techniques: membrane separation lyophilization, spray drying, and direct hot air drying. Guanjie uses membrane separation lyophilization method.

 

1. Directly Drying
Although the production process is straightforward and quick, the final product is simply a crude enzyme with several impurities, a bad color, microbes, and a low level of enzyme activity (600,000–800,000 units/g). Individual factories, who are unable to meet domestic food quality and health safety standards, use it most frequently.

 

2. Spraying Dry
This process involves removing some impurities by centrifugation first, followed by spray drying. The finished product produced by this approach has a comparatively high enzyme vitality, reaching around 1 million units/g, relatively less contaminants, and a relatively white color. However, the product easily sticks to walls when sprayed, there is a significant loss of enzyme activity, the water solubility is generally low, and there is also a poor stability of enzyme activity.

 

3. Method of membrane separation
● The production process not only overcomes the drawbacks of the first two methods mentioned, but also has a high yield and a secure and hygienic production environment. The enzyme activity in the final products has a very slight loss and can typically reach 2.8-3.5 million units/g, up to 4 million units/g. The enzyme activity also has good stability, high purity, is white in color, and has a low bacterial count.

●The enzyme activity increased to 1.71 times of the original by ultrasonic enhanced extraction; the enzyme activity is relatively stable at pH 5.4-6.0 below 40°C; EDTA, Cys, and vitamin C have activating effects on the enzyme activity, while CuS04 and ZnCl2 have inhibitory effects. The extraction process conditions are ultrasonic power 300W, ultrasonic treatment time 200s, and pulp mass fraction 30%. CuS04 and ZnCl2 decreased the enzyme activity while EDTA, Cys, and vitamin C stimulated it. KCl, NaCI, CaCl2, and MgS04 had no impact on the enzyme activity.

●Process for isolating and purifying bulk papain: SP-sephadexC50 column chromatographpure papain powder: lumn chromatography, 20% and 40% ammonium sulfate graded precipitation, and preliminary collection treatment were used to separate and purify papain from papaya latex. It was possible to obtain a high purity papain with a specific activity of 1184 U/mg, a viability recovery of 55.79%, and a purity of 99.31%.

 

Factory&Team：

 

Certification

 

Package & Shipment

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