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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.
Synonyms
pepsin; lactated pepsin; pepsin fortior; fundus-pepsin; elixir lactate of pepsin; P I; lactated pepsin elixir; P II; pepsin R; pepsin D
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.
Strains
Microbial Blends
Enzyme Class
Hydrolases
Production Methods
Fermentation
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
Specification
On customer requests

 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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