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Download Pepsin (proteolytic enzyme) Synonyms Molecular weight CAS No
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Synonyms Molecular weight CAS No. Appearance: Chemical properties Application Mechanism Specification Packing: Storage: Pepsin (proteolytic enzyme) Pepsin A; Pepsin NF; Pepsinum; Puerzym 34500 9001-75-6 White to cream-colored, fine amorphous powder, with faint characteristic odor (meaty), not offensive smell Slightly soluble in water, insoluble in ethanol and ether Proteolytic enzyme , digestant. Used in combination with cathepsin and protein bound HCL and strongly increases the production of gastric juice Sample standard of 1: 15000 NF Pepsin 15000 NF u/g min. Moisture 5% max E coli. Negative Salmonellae Negative Mould and yeast 100/g max Total bacteria count 1000/g max In Fibre drum of 25 kgs net each, with separate inner PE Liner Keep container tightly closed. Store in a cool, dry, well-ventilated area. Do not expose to heat. Refrigeration is recommended for extended storage periods. Incompatibilities Conditions to Avoid Quantity available Tannin, alkalis, salts of heavy metals, strong oxidizers. Moisture, heat, flames, ignition sources and incompatibles 10,000 – 15,000 kgs monthly. Remarks The product can be supplied as per customers’requirement More about pepsin: pepsin, enzyme produced in the mucosal lining of the stomach that acts to degrade protein. Pepsin is one of three principal protein-degrading, or proteolytic, enzymes in the digestive system, the other two being chymotrypsin and trypsin. The three enzymes were among the first to be isolated in crystalline form. During the process of digestion, these enzymes, each of which is particularly effective in severing links between particular types of amino acids, collaborate to break down dietary proteins to their components, i.e., peptides and amino acids, which can be readily absorbed by the intestinal lining. In the laboratory studies pepsin is most efficient in cleaving bonds involving the aromatic amino acids, phenylalanine, tryptophan, and tyrosine. Pepsin is synthesized in an inactive form by the stomach lining; hydrochloric acid, also produced by the gastric mucosa, is necessary to convert the inactive enzyme and to maintain the optimum acidity (pH 1–3) for pepsin function. Pepsin and other proteolytic enzymes are used in the laboratory analysis of various proteins; pepsin is also used in the preparation of cheese and other proteincontaining foods.
