he nutritional value, reduce the cost and help digest system assimilate food. Papain can be widely used in chicken,pork, beef and seafood's protein hydrolyzing.
2.Biscuit Industry：
Papain can hydrolyze the macromolecular protein of biscuit into small peptides and amino acid by the enzymatic reaction.Therefore papain can reduce the flour dough's gluten,improve its plasticity and physicochemical property.And amino acid is helpful for sugars and amino substances to have complex maillard reaction