Pepsin

• CAS No.: 9001-75-6
• Color: Yellow
• Appearance: Powder
• HS Code: 3507909000
• Production Capacity: 40ton/Year

Product Description

1. Characters: White or slightly yellow, crystalline or amorphous powder.

2. Extraction Source: Porcine gastric mucosa.

3. Process: Pepsin is isolated from the pig's gastric mucosa using a unique extraction technique.

4. Indications and uses: It is widely used for the dyspepsia caused by over taking proteinic foods, digestive hypofunction in the recovering period and lack of stomach proteinase caused by chronic atrophic gastritis, gastric cancer and malignant anaemia.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.

5. Biochem/physiol Actions: Unlike many other peptidases, pepsin hydrolyzes only peptide bonds, not amide or ester linkages. The cleavage specificity includes peptides with an aromatic acid on either side of the peptide bond, especially if the other residue is also an aromatic or a dicarboxylic amino acid. Increased susceptibility to hydrolysis occurs if there is a sulfur-containing amino acid close to the peptide bond, which has an aromatic amino acid. Pepsin will also preferentially cleave at the carboxyl side of phenylalanine and leucine, and to a lesser extent at the carboxyl side of glutamic acid residues. It does not cleave at valine, alanine, or glycine linkages. Z-L-tyrosyl-L-phenylalanine, Z-L-glutamyl-L-tyrosine, or Z-L-methionyl-L-tyrosine may be used as substrates for pepsin digestion. Pepsin is inhibited by several phenylalanine-containing peptides.