Pepsin NEW

It is mainly used in the manufacture of fish meal and the hydrolysis of other proteins (such as soy protein), curd features in the manufacture of cheese (in combination with rennin), and can also be used to prevent the cold storage of beer. Pepsin is a digestive protease secreted by the gastricchiefcell in the stomach and its function is to break down proteins in food into small peptide fragments. The precursor of pepsin is called pepsinogen. An acidic protease. A protease extracted from the gastric mucosa of animals. It can decompose peptide bonds formed by aromatic amino acids or acidic amino acids in proteins, so it can catalyze casein, globulin, histone, keratin in animal horns, nails and feathers, and catalyze the hydrolysis of plant proteins.

Application:

1 Pepsin can be used as a digestive aid. It is often used in the symptoms of dyspepsia caused by excessive consumption of protein food, digestive dysfunction in the recovery period after the disease, and the lack of pepsin caused by chronic atrophic gastritis, gastric cancer, pernicious anemia. However, it is forbidden to use with alkaline drugs or sulfoaluminum drugs.

2 Used in biochemical research, protein structure analysis, and medicinal use as digestive enzymes.

3 Enzyme preparation. It is mainly used in the manufacture of fish meal and the hydrolysis of other proteins (such as soy protein), in the manufacture of cheese for curdling (in combination with rennin), and can also be used to prevent the freezing turbidity of beer.

4 The product is a digestive aid for indigestion caused by lack of pepsin or digestive dysfunction after disease. In addition, it is used as a substitute for dry stomach membrane in the manufacture of lactoku, and is also used in biochemical research and protein structure analysis.

5 Digestive aid for indigestion caused by lack of pepsin or decreased digestive function after disease.

6 This product can decompose the solidified protein after the action of stomach acid into peptone, but can not further decompose it into amino acids. Its digestibility is strongest with 0.2% ~ 0.4% hydrochloric acid (PH=1.6 ~ 1.8).