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TRYPSIN
- CAS Number
- 9002-07-07
- EC Number
- 3.4.21.4
Trypsin is a proteolytic enzyme crystallized from an extract of the pancreas gland of the ox. Trypsin is a proteolytic enzyme, which specifically cleaves positively charged side chains with lysine and arginine. The optimum pH is 8.0. Trypsin is inhibited by natural inhibitors from pancreas. Calcium ion retards trypsin autolysis and promotes activation of trypsinogen. Enzybel ultrapure Trypsin has been further purified by affinity chromatography to remove trace contamination.
Product families
Applications
Food & Nutrition — Food
- Other Food Applications
Product Families
Food Ingredients — Functional Additives
- Enzymes & Starter Cultures
Other characteristics
- Brand
- Enzybel Group TRYPSIN
- Functions
- Enzyme
- Ingredient Name
- Trypsin
- Source
- Bovine or porcine pancreas
- Markets
- Food & Nutrition
- Appearance
- White or almost white lyophilized powder
- Enzyme Type
- Protease
- Ingredient
- Trypsin
- Technology
- Food Ingredients
- Food Ingredients Functions
- Enzyme
Technical data
Table 1 of 1
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Activity | min. 0.5 | microkatals/ mg powder | EP |
| Chymotrypsin | Should comply | — | EP |
| pH Value | 3.0 - 6.0 | — | EP |
| Loss on drying | max. 5.0 | % | EP |
| Solubility | Should comply | — | EP |
| Residue on ignition | max. 2.5 | % | EP |
| Microbial Limits | Should comply | — | EP |
