Papain is extracted from papaya juice and belongs to thiol protease. It has high enzyme activity and good thermal stability. By using extraction, membrane separation, vacuum freeze-drying, and enzyme activity protection technologies, papain has a maximum enzyme activity of 3 million u/g. It can be customized into food grade and pharmaceutical grade products and applied in food processing, yeast extract production, feed additives, pharmaceutical raw materials, protein peptide production, etc.

Meat tenderization: It can break down collagen and elastin in meat, making the meat softer and easier to chew. It is commonly used in steak, grilled meat, sausages and other processing, and can also be used for home marinating of meat.

Bread baking: In bread making, the gluten structure can be weakened to make the bread softer;

Protein peptide: As a protein hydrolase preparation, it produces protein peptide nutrient solution and is commonly used in digestive supplements or special diets (such as nutritional supplements for the elderly and postoperative patients).

Pharmaceutical raw materials: made into oral enzyme preparations to alleviate symptoms such as indigestion and gastric motility deficiency, especially suitable for people with protein digestion disorders.

Feed industry: can help livestock and aquatic animals digest protein in feed, improve feed utilization, and promote growth; Suitable for young animals (such as piglets and chicks), as their digestive system is not yet fully developed, supplementing with exogenous proteases can reduce indigestion.