This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the comfort when using this website, are used for direct advertising or to facilitate interaction with other websites and social networks, are only set with your consent.
Configuration
Technically required
These cookies are necessary for the basic functions of the shop.
"Allow all cookies" cookie
"Decline all cookies" cookie
CSRF token
Cookie preferences
Currency change
Customer-specific caching
FACT-Finder tracking
Individual prices
Selected shop
Session
Comfort functions
These cookies are used to make the shopping experience even more appealing, for example for the recognition of the visitor.
Note
Show the facebook fanpage in the right blod sidebar
Statistics & Tracking
Affiliate program
Conversion and usertracking via Google Tag Manager
Product information "Pepsin, ?10,000u/g (Porcine)"
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 -20°C Stable for 6 months after receipt. Note: Meets or exceeds USP/NF Specifications
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
More information