Papain Papain (EC 3.4.22.2) — Cysteine Protease from Papaya Latex
High-activity papain protease for efficient protein hydrolysis across food, beverage, biotech, and personal care applications. Supports meat tenderizing by breaking down collagen and myofibrillar proteins, helps reduce beer haze from protein fractions, and enables gentle proteolytic processing in lab workflows. Works best within recommended pH and temperature ranges. Activity 6,000–30,000 USP units/mg. pH 5.0–8.0. 60°C–70°C. White to light tan powder. MOQ 1 kg. Ships worldwide.
ISO 9001 certified
Product Specifications
01 Enzyme Name
Papain (EC 3.4.22.2)
02 Activity
6,000 – 30,000 USP units/mg
03 pH Range
5.0 – 8.0
04 Temperature
60°C – 70°C
05 Appearance
White to light tan powder
06 Source
Carica papaya (green papaya latex)
07 Shelf Life
24 months (sealed, cool, dry)
08 Packaging
1 kg / 5 kg / 25 kg
09 MOQ
1 kg
10 Certifications
USP/FCC, ISO 9001, HALAL, KOSHER, Food Grade
Applications
Papain is a cysteine protease that hydrolyzes proteins into smaller peptides and amino acids. It is widely used where controlled proteolysis improves texture, clarity, digestibility, or gentle cell handling within its recommended pH and temperature window.
Commercial Meat Tenderizing
Breaks down collagen and myofibrillar proteins in tough beef and pork cuts for improved tenderness and bite.
Chill-Proofing Beer
Degrades haze-forming proteins to support permanent clarity in beer and related malt beverages.
Digestive Enzyme Supplements
Key protease in digestive blends to help break down dietary protein in stomach and intestinal conditions.
Cell Culture Dissociation
Gentle alternative to harsher proteases for detaching cells while helping preserve surface antigens and receptors.
Teeth Whitening
Used in enzyme-based whitening toothpaste to help remove protein-based pellicle film on enamel surfaces.
Cosmetic Peeling
Enzymatic exfoliation in facial peels and skincare products to dissolve dead-skin proteins for smoother feel.
Why Source From Us
Frequently Asked Questions
Q1 What is Papain (EC 3.4.22.2) and what does it do?
Papain is a cysteine protease from green papaya latex that hydrolyzes proteins into smaller peptides and amino acids, enabling tenderness, clarity, digestibility, and controlled proteolysis in multiple industries.
Q2 What are the recommended pH and temperature for Papain?
For best performance, use Papain within pH 5.0–8.0 and 60°C–70°C. Actual dosing and conditions should be confirmed in your application trials.
Q3 How should I choose an activity grade (6,000–30,000 USP units/mg)?
Higher USP activity typically allows faster protein breakdown at the same dosage. Select the grade that best matches your target reaction time, formulation constraints, and cost-per-performance.
Q4 Is this Papain suitable for food and supplement use?
Yes. Certifications include USP/FCC, Food Grade, ISO 9001, HALAL, and KOSHER. We can provide COA/TDS upon qualified inquiry.
Q5 How do I store Papain to maximize shelf life?
Store sealed in a cool, dry place. Keep away from moisture to help maintain activity. The shelf life is 24 months under proper storage conditions.
Certifications & Standards
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