What You Need to Know
Papain, a cysteine protease from papaya latex, and bromelain, a mixed protease from pineapple stems, hydrolyze collagen and myofibrillar proteins into soluble peptides. Their activity peaks at neutral to slightly acidic pH (pH 5–7 for papain, pH 4.5–6.5 for bromelain) and moderate temperatures (30–60 °C for papain, 25–50 °C for bromelain). Excessive exposure or high heat denatures the enzymes, while inhibitors such as high salt, extreme pH, or chelators (EDTA) suppress activity. The resulting peptides reduce muscle toughness but can produce mushy texture if over‑treated.
The Science
Primary Reaction
Proteolytic hydrolysis of peptide bonds in collagen and myofibrillar proteins