Keywords

Enzyme Preparations, Papain, Animals And Plants, Pineapple Enzymes, Sisal, Plant Enzymes, Tool Enzymes, Fig Enzymes, Enzyme Proteins, Organic Solvents

Abstract

An introduction to the production and application of animal and plant enzyme preparations Enzymes are proteins with catalytic functions produced by living organisms, also known as biocatalysts. Enzymatic reactions have attracted more and more attention due to their high efficiency, specificity, and mildness. For plant enzymes, proteolytic enzymes are mainly used. Among them, papain (pa(?)an) has the largest output and dosage. Its production and processing sites occur almost throughout the tropics. It is mainly used to prevent cold turbidity of beer and as a meat tenderizer. It is also widely used in hydrolyzing proteins, pharmaceuticals, analytical chemistry and as a tool enzyme for genetic engineering. France has made extensive use of papain in fish processing in recent years, including partially hydrolyzing offal fish into easily digestible feed for poultry and livestock.

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Original research done by Ye Qiteng, Chen Qiang

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