Friday, August 31, 2012

Papaya enzyme for cooking

The papaya enzyme or papain is found in papaya latex.
The papaya enzyme or papain is found in papaya latex. It is an enzyme in group of the protease and is a proteolytic enzyme. It is capable of digesting larger protein with a molecular size to smaller and may be referred to as vegetable pepsin.

The Papaya enzyme source

Papain found in latex in part of stem, leaves and raw fruit. This must be scratch to remove latex come out.

The papaya enzyme is acting digestion larger protein molecule

Use of papaya enzyme for cooking

1. Used to attenuate (clearification) for beer wine and other beverages The papain is acting digestion larger protein molecule that suspension in the product, to have smaller molecules. The suspension is causes of sediments and turbidity. This will be clear solution, not turbidity, when stored for a long time or at low temperatures.

2. Meat tenderizer It helps the toughness meat to soft and tender when it was cooking. This  enzyme is work better at high temperatures. However, if higher than 80 degrees, it is stop working (inactivate), because the loss of the natural protein (protein denaturation).