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Pepsin NB GMP Grade from porcine gastric mucosa
granulate, vacuum dried
(Pepsin A)
EC 3.4.23.1 • Mr ca. 35 000 • CAS [9001-75-6]
EC 3.4.23.1 • Mr ca. 35 000 • CAS [9001-75-6]
Contains pepsin isolated from porcine gastric mucosa. Veterinary certificate available (ingredient porcine gastric mucosa).
Tested according to Ph. Eur.
Stabilized with sodium benzoate.
Manufactured according to international valid cGMP guidelines.
Protease activity: ≥ 0.65 Ph. Eur.-E./mg.
Sodium benzoate: 0.35 - 0.45 % (w/w).
Microbiological examination: Viable aerobic bacteria, viable aerobic fungi, Escherichia coli, Salmonella.
For the degradation of proteins or production of F(ab')2 fragments of antibodies, especially for applications which have to meet cGMP requirements. Pepsin has a particularly broad cleavage specificity, although the enzyme preferentially hydrolyses those peptide linkages which involve hydrophobic, especially aromatic amino acid residues.
Unit definition: according to Ph. Eur.
(1 Ph. Eur.-E./mg is equal to 1 Ph. Eur.-E./mg Pepsin reference standard (BRS); activity is measured in terms of non-TCA-precipitable peptides released from hemoglobin per minute at 25 °C, pH 1.6).
References:
- Anson, M.L. (1938) J. Gen. Physiol. 22, 79-98
- Ryle, A.P. (1984) In: Bergmeyer, H.U. (ed.): Methods of Enzymatic Analysis, VCH, Weinheim, 3rd ed., Vol. 5, 223-38
- Northrop, J.H. et al. (1948) Crystalline Enzymes 2nd ed., Columbia University Press, 305-8
XN
Harmful
R: 36/37/38 - 42
S: 22 - 24 - 26 - 36/37
EG-Index: 647-008-00-6 • EINECS: 232-629-3 • WGK: 1 • HS: 35079090
Storage Temperature: +2 °C to +8 °C
| Cat.No. | Size | EUR |  |
|---|---|---|---|
| 31827.02 | 1,000 g | inquire* | |
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