Products

Pepsin

Product Information

Cat #

MBS-0230

CAS No.

9001-75-6

Enzyme Commission Number

EC 3.4.23.1

Product Overview

High-quality enzyme products. Well-defined strains can be also provided for our clients to manufacture fermented products in a cost-effective way.

Features

Ready-to-use product, accelerating research progress, enhancing application performance.

Method

Technology

Synonyms

pepsin; lactated pepsin; pepsin fortior; fundus-pepsin; elixir lactate of pepsin; P I; lactated pepsin elixir; P II; pepsin R; pepsin D

Type

Function

The predominant endopeptidase in the gastric juice of vertebrates, formed from pepsinogen A by limited proteolysis. Human pepsin A occurs in five molecular forms. Pig pepsin D is unphosphorylated pepsin A. Type example of peptidase family A1.

Applications

Food Industry

Storage

Should be stored in a cool place avoiding high temperature.

Storage Buffer

Shelf Life

Strains

Microbial Blends

Source

Appearance

Molecular Weight

Color / Form

Instruction

Enzyme Class

Hydrolases

Production Methods

Fermentation

Activity

Specific Enzyme Activity

Purity

Unit Definition

Amino Acids Sequence

WARNINGS

Shipping

Formula

Reaction

Preferential cleavage: hydrophobic, preferably aromatic, residues in P1 and P1′ positions. Cleaves Phe1┼Val, Gln4┼His, Glu13┼Ala, Ala14┼Leu, Leu15┼Tyr, Tyr16┼Leu, Gly23┼Phe, Phe24┼Phe and Phe25┼Tyr bonds in the B chain of insulin

Recommendation

Species Reactivity

Contents

Compatibility

Melting Point

Final Titre

Fermentation Time

Recovery Yield

Starting Material

Specification

On customer requests

Substrates

Concentration

Usage And Dosage

Description

Pepsin is a digestive enzyme: It is extracted from Pepsinogen under pH 1.5-5.0 and the pepsinogen is secreted by the stomach cell. Pepsin can decompose the solidified proteins into peptone by effect of stomach acid, but it can not go any further to amino acid. The best effective condition for pepsin is pH 1.6-1.8.

For Research Use Only.

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