Chemical Properties
Penicillinase is a white powder. Soluble in water, enzyme solution is easily inactivated. Dried product is stable at room temperature, freeze-dried product can be stabilized for one week at 2～80C. It acts on the β-lactam ring of penicillin and converts penicillin into sterile active penicillin keto acid. The action occurs 1h after intramuscular injection, making penicillin rapidly ineffective. The effect is maintained for at least 4 days, thus eliminating the symptoms of penicillin allergy.
