Ficin

Other Name: Ficain; Debricin; Higueroxyl Delabarre; Fig Protease
Botanical Source: Ficus carica L/Figs
CAS No.: 9001-33-6
Appearance: White to light yellow powder
Purity: ≥99.0%

Application
1. Used for beer cold resistance (hydrolysis of protein in beer to avoid turbidity after refrigeration);
2. Meat softening (hydrolysis of muscle protein and collagen to tenderize meat);
3. Dough conditioner in baking;
4. Emulsion coagulant in cheese making (instead of rennet);
5. Separating the shell from the meat of shrimp for mechanical de-shelling, and the clam meat from its viscera;

Description About Ficin
Ficin is a kind of proteolytic enzyme obtained from ficus pectin after filtering and drying.
Ficin is a kind of thiol protease, which mainly exists in the latex and receptacle protein of figs. It is a plant protease with a wide range of uses. In addition to participating in the decomposition and migration of proteins, it is also related to the conduction of cell signals. The protease extracted and purified from fig not only has good stability and strong proteolytic ability, but also has a good degradation effect on various proteins, so it is now widely used in food processing, industrial production and medical and health fields.
Ficin can be used in pastry improvement, meat softening and dairy coagulation in the food industry. Ficin can inhibit the browning of fruits, so it can be used as a preservative for natural foods such as vegetables, fruits, and shrimps. In addition, ficin has strong proteolytic ability, milk curdling, lipolysis and bacteriolytic activity, and is a pure natural substance that can act on various proteins.