| Spending Type | : Consumable |
| Category | : Microbiology and Life Science |
| Type | : Molecular Biology |
| SKU | : 1.07192.0001 |
107192 Pepsin Pepsin (from porcine gastric mucosa) cryst. lyophilized 10 FIP-U/mg for biochemistry EC 3.4.23.1. CAS 9001-75-6, pH 4.0 - 5.0 (10 g/l, H₂O, 20 °C), molar mass 35000 g/mol.
ProteasePepsin is a member of the small family of closely related aspartic proteinase enzymes. Pepsin hydrolyzes proteins and petides, including those with bonds adjacent to aromatic or dicarboxylic L-amino acid residues; preferential cleavage: Phe- and Leu-.Pepsin (from porcine gastric mucosa) cryst. lyophilized 10 FIP-U/mg for biochemistry EC 3.4.23.1. CAS 9001-75-6, pH 4.0 - 5.0 (10 g/l, H₂O, 20 °C), molar mass 35000 g/mol.Simpan dibawah +15°C.
| Appearance (description) | fine-crystalline powder |
| Appearance (color) | almost white |
| Activity (Hemoglobin; pH 1.6; 25 °C) | ≥ 10 FIP-U/mg |
| pH-value (1 %; water) | 3.5 - 4.5 |
| Water (according to Karl Fischer) | ≤ 8 % |
| Microbiological test | passes test |
| Colony count (aerobic bacteria) | ≤ 10000 CFU/g |
| Colony count (Yeasts and moulds) | ≤ 500 CFU/g |
| Salmonella species | absent in 1 g |
| E.coli | absent in 1 g |
