1.07185
Pepsin
(from porcine gastric mucosa) 0.7 FIP-U/mg for biochemistry EC 3.4.23.1
Synonyme(s) :
Pepsin
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A propos de cet article
Numéro CAS:
Poids moléculaire :
35000
EC Index Number:
232-629-3
NACRES:
NA.21
MDL number:
UNSPSC Code:
12352204
eCl@ss:
42010127
Service technique
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4.0-5.0 (20 °C, 10 g/L in H2O)
solubility
10 g/L
bulk density
380‑420 kg/m3
storage temp.
2-30°C
Application
Pepsin has been used in the preparation of simulated gastric fluid to perform in vitro gastric digestion.
Biochem/physiol Actions
Pepsin is a component of gastric juice and is associated with protein digestion. It is an endopeptidase that catalyzes the degradation of proteins into peptides and amino acids for small intestinal absorption. Pepsin is released as a zymogen (pepsinogen) by the chief cells of the gastric lining. It gets activated by the acidic environment created by the hydrochloric acid (HCl) of gastric juice. Pepsin is active at pH 1.5 to 2, in the stomach. It is involved in the conversion of food bolus into chyme. It is associated with laryngopharyngeal reflux (LPR) indicated by chronic cough, mild dysphagia, hoarseness, and non-productive throat clearing.
Analysis Note
Appearance: fine, slightly yellow powder
Activity/FIP (Hemoglobin; pH 1.6; 25 °C): ≥ 0.70 FIP-U/mg
pH-value (1 %; water): 4.0 - 5.0
Water (according to Karl Fischer): ≤ 6.0 %
Activity/FIP (Hemoglobin; pH 1.6; 25 °C): ≥ 0.70 FIP-U/mg
pH-value (1 %; water): 4.0 - 5.0
Water (according to Karl Fischer): ≤ 6.0 %
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Mot-clé
Danger
Mentions de précaution
Hazard Classifications
Eye Irrit. 2 - Resp. Sens. 1 - Skin Irrit. 2 - STOT SE 3
Organes cibles
Respiratory system
Classe de stockage
11 - Combustible Solids
Que se passe-t-il ?
WGK 1
Point d'éclair (°F)
Not applicable
Point d'éclair (°C)
Not applicable
Codes de danger
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