pancreas pepsin use in industry of Pharmaceutical and Food Processing customized food grade&pharmaceutical grade

    Pepsin is predominantly extracted from the gastric tissues of porcine, bovine and ovine sources. Classified as an aspartic endopeptidase, this enzyme is able to cleave the peptide bonds linking phenylalanine or tyrosine residues to other amino acid units within protein molecules. The resultant hydrolysis products include peptone as the major component, along with trace quantities of peptides and free amino acids. It is widely applied in two key fields: protein hydrolysis processes and food manufacturing operations.

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.