What You Need to Know
Papain, a cysteine protease, cleaves peptide bonds in myofibrillar proteins and collagen, generating peptides and free amino acids. The reaction is pH‑dependent (optimal 6–7) and temperature‑sensitive, with activity peaking at 30–40 °C. Vacuum packaging reduces oxygen exposure, slowing oxidative rancidity and microbial growth, but can also cause moisture loss if not carefully controlled.
The Science
Primary Reaction
Proteolytic cleavage of myofibrillar proteins and collagen by papain