How does papain tenderize meat

Papain: A natural protease from papaya Papain is a sulfhydryl protease extracted from the water-soluble portion of the latex of the fruit of Carica Papaya. Activity assays: Protease Assay PC. This website uses cookies to improve your experience.

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Meat Tenderizer can be used on pork, chicken, beef, lamb, and even on seafood such as squid and clam! Simply sprinkle the tenderizer directly onto meat, or add a small amount to your dry spice rub or liquid marinade. Use 1 teaspoon per pound of meat. Add powder shortly before cooking in order to avoid over-tenderizing.

For more information go to www. Search Home All Products. Pantry Staples. Free shipping on all orders! About Our Unseasoned Meat Tenderizer Unseasoned Meat Tenderizer with Bromelain and Papain Papain is the enzyme derived from papaya, while Bromelain is derived from pineapple Simply sprinkle the tenderizer directly onto meat, or add a small amount to your dry spice rub or liquid marinade.

Tenderness can depend on the cut of the meat. But chemical tenderizers can give any cut a more tender texture. One popular tenderizer is papain, which comes from the papaya tree. Papain works by breaking down meat proteins using a chemical process called hydrolysis. Meat proteins are very large molecules. In hydrolysis, hydrogen atoms and hydroxide molecules attach themselves to the larger meat protein molecules and break the large proteins down into smaller molecules.

The resulting smaller meat proteins have a softer texture. Papain's ability to break down proteins has other uses besides meat tenderizing.