Pepsin is an endopeptidase extracted from the stomachs of pigs, cows, and sheep through purification and extraction processes. It can break down proteins into smaller peptides and amino acids. Pepsin, as an acidic protease, has been applied in the food industry and pharmaceutical fields.
1. Cheese production: Pepsin can be used for curd making. It can cause casein in milk to coagulate and form curd blocks, thereby separating whey and curd, laying the foundation for the formation of cheese. Compared with other rennet enzymes, pepsin has a better coagulation effect and can give cheese a good texture and flavor.
2. In the field of medicine, as a raw material for treating digestive disorders and other drugs, it has the effect of promoting protein digestion and absorption, which can help treat gastrointestinal problems such as insufficient stomach acid and indigestion.
| Origin | Nanning, Guangxi, China |
| Physical properties | Light yellow powder |
| Enzyme activity | 3000NF/mg-10000NF/mg |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 1.5-2.5 |
| Optimal temperature | 37℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 0.3-0.5% |
| Enzymatic hydrolysis time | 4-6 hours |
| Certification | ISO Quality System Certification |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
Applications
| Protein processing | Pharmaceutical raw materials | reagent |
Notices
1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.
3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.
4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.
