In the food industry, papain can be used for meat tenderization, beer clarification, biscuit loosening and the like.
Beer clarifier:
The main reason for causing beer to chill and turbid is that the protein in beer is easily combined with polyphenols to form a macromolecular complex. The use of papain in beer clarifying agents has broad specificity for the formation of turbid proteins, which can degrade macromolecular proteins into small molecules and improve the solubility of proteins and polyphenol complexes. On the other hand, papain is A biologically active protein which forms a stable state balance with polyphenols which cause chilling and turbidity of beer, and prevents refrigerated turbidity of beer.
Meat tenderizer:
The use of papain cleaves collagen and muscle fibers in meat to loosen the structure of the meat. Because papain is a cysteinyl protease, it can degrade collagen fibers and connective tissue proteins. It degrades actin and collagen into small molecules of peptides and even amino acids, causing muscle filaments and tendons to break, making meat It becomes smooth and smooth, and the protein structure is simplified to make it easy to digest and absorb after eating.
Biscuit loosening agent:
Using the enzymatic reaction of papain, the protein of the dough is degraded into a small molecule skin or aminoase, which reduces the stretching resistance of the dough, makes the dough soft, more malleable, less elastic, and easy to form. The amount varies depending on the processing method of the biscuit factory and the protein content of the dough. Studies have shown that it is preferable to add 0.6 to 1.0 million units/gram per kilogram of noodles.
Application of papain in food industry
