Pepsin
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Pepsin
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CAS No:
9001-75-6
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Formula:
n.a.
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Chemical Name:
Pepsin
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Synonyms:
IMMOBILIZED PEPSIN;Pepsine from porcine (high activity, 1: 50000) lyophil.;Pepsin ,>0.7 Ph.Eur.U/Mg (activity);OMniTrace Ultra (TM) Perchloric Acid;Pepsin(porcine stoMach Mucose);BOVINEPEPSINB;AVIANPEPSIN;BOVINEPEPSINA
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CAS No:
Description
Pepsin is a white or pale yellow powder extracted from the gastric mucosa of pigs, sheep or cattle. Soluble in water, the aqueous solution is acidic. Isoelectric point pH=1. Insoluble in ethanol, chloroform, ether. It is non-toxic and has a special smell of meat; it is hygroscopic. The dry enzyme is relatively stable and will not be inactivated when heated to 1000C for 10min. Its aqueous solution is heated to above 700C or above pH6.2 and begins to inactivate, and when pH>8, it is irreversibly inactivated. It is relatively stable in strong acid solution, and the optimum pH is 1.5-2. Its digestibility is strongest when it contains 0.2% to 0.4% hydrochloric acid (pH 1.6 to 1.8), so it is often used in combination with dilute hydrochloric acid.
pepsin is an enzyme that catalysesthe breakdown of proteins topolypeptides in the vertebrate stomach.It is secreted as an inactive precursor,pepsinogen.
Pepsin powder is prepared from the gastric mucosa of pigs, cattle or sheep.
Pepsin is re-chromatographed on a column of Amberlite CG-50 using a pH gradient prior to use. Crystallise it from EtOH. [Richmond et al. Biochim Biophys Acta 29 453 1958, Huang & Tang, J Biol Chem 244 1085 1969, 245 2189 1970.]
Characteristics
1.287 g/cm3
Soluble in water and dilute aqueous buffers
Odorless
4.0-5.0 (20°C, 10g/L in H2O)
-20°C
Pepsin Use and Manufacturing
Pepsin is an enzyme that is secreted in the digestive track of mammals. It works to break down proteins into smaller peptides which can readily be absorbed by the small intestine.
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