CAS:9001-33-6 | Ficin | Ficin FroM Fig Tree Latex

Enzyme preparation. Mainly used for cold-resistance of beer (hydrolyzing protein in beer to avoid turbidity caused by refrigeration); meat softening (hydrolyzing muscle protein and collagen to tenderize meat); dough conditioner for baking; emulsion coagulant for cheese making (replacing rennet). It can separate the shell from the meat of shrimp to achieve mechanical shelling, and can also separate clam meat from its viscera. Production method: The latex of the fig (Ficus sp.) tree and the immature fruit latex are extracted with water with a pH value of 4.0, salted out (twice) with ammonium sulfate in the presence of ethylenediaminetetraacetic acid (EDTA), and then salted out twice with salt. The yield is about 11%. A green fig weighing 10 to 15g can contain 100 to 150mg of commercial fig protease. After sun drying, the viability is only about 12%, and the fruit dried at 100℃ is inactive.