Pepsin, an acidic protease, is the principal proteolytic enzyme of vertebrate gastric juice. Its inactive precursor, pepsinogen, is produced in stomach mucosa. Pepsin has a broad range of substrates and demonstrates an esterase activity. There are several minor pepsins designated ''B, ''C, and ''D, the major component is ''A to which the following data applies. They are chromatographically separable. Conversion of pepsinogen to pepsin, which involves releasing a peptide, may be an autocatalytic process involving self-cleavage by the zymogen. Peptides released on activation have pepsin inhibitory activity. CAS No: 9001-75-6 Molecular Weight: ~35kD Source: Porcine stomach Appearance: White to slight yellow, powder Identification: Conforms Loss on Drying: 5% Protease Activity: 10,000U/mg [The activity of pepsin (10,000U/mg) is the same as strength (1:10,000NF).] Solubility: Soluble in Water. Mostly insoluble in alcohol Microbiology: Total Bacteria: 10,000cfu/g Yeast and Mold: 100cfu/g Bile-Tolerant Gram-Negative Bacteria: 100cfu/g E. coli: Negative/g S. aurues: Negative/g Salmonella: Negative/g Optimum pH: ~1.0 for such substrates as casein or hemoglobin if the substrate is native. Inhibitors: Substrate-like epoxides Storage and Stability: Powder may be stored at -20C Stable for 6 months after receipt. Note: Meets or exceeds USP/NF Specifications
Molecular Weight:
35
Form:
White to slight yellow, powder.
CAS Number:
[9001-75-6]
* VAT and and shipping costs not included. Errors and price changes excepted
