Pepsin From Gastric mucosa of pigs

Pepsin is produced by the gastric glands and released as an inactive precursor to pepsinogen, which is activated by the acidic environment of the stomach and converted into pepsin. Pepsin plays a key role in the digestive process, especially in proteolysis, by cleaving peptide bonds between specific amino acids in the protein chain, it can break down larger protein molecules into peptide fragments of different lengths, and then the small peptides enter the small intestine and are absorbed.

This product is used in functional food formulations or nutraceutical formulations to promote protein digestion.

Grade	Food grade
EINECS	232-629-3
Molecular Formula	C7H6O3
Enzyme Activity	≥ 10,000 U/mg
Purity	＞90%
Form	Powder
Color	A white or slightly yellow
Odor	Free of offensive odours
Particle Size	≥ 80% (40 target passing rate)
Moisture	≤ 8.0%
Protease	≥ 6,000 Fcc.U/mg
Loss On Drying	≤ 5.0% in vacuum at 60 °C 4 h
Loss On Ignition	≤ 5.0%
Solubility	Soluble in water, practically insoluble in alcohol
Lead (Pb)	≤ 5.0 mg/kg
Arsenic (As)	≤ 3.0 mg/kg
Total Plate Count	≤ 1,000 cfu/g
Total Aerobic Microbial Count	< 10,000 cfu/g
Yeast & Moulds Count	≤ 100 cfu/g
Coliforms	≤ 30 cfu/g
Escherichia Coli	Absent
Salmonellae	Absent
Staphylococcus Aureus	Absent
Pseudomonas Aeruginosa	Absent
TAMC	Absent
TYMC	Absent
Packaging Material	Aluminum Foil/Paper
Transport Package	Carton/Drum/Bag
Shipment	Air, Express, Sea
Production Capacity	3000 ton/Year
Customization	Available
Storage Method	Stored in airtight and light resistant containers, in a dry place.
Shelf Life	2 years when properly stored