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TRYPSIN

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.

Brand: Enzybel Group TRYPSIN (1 products)

Ingredient Name: Trypsin

Functions: Enzyme

Enhanced TDS

Knowde-enriched technical product data sheet

Identification & Functionality

Enzyme Type
Ingredient Name
Food Ingredients Functions
CAS No.
9002-07-07
EC No.
3.4.21.4
Ingredients
Trypsin
Technologies
Product Families
Source

Bovine or porcine pancreas

Applications & Uses

Properties

Appearance
White or almost white lyophilized powder
Typical Properties
ValueUnitsTest Method / Conditions
Activitymin. 0.5microkatals/ mg powderEP
ChymotrypsinShould comply-EP
pH Value3.0 - 6.0-EP
Loss on dryingmax. 5.0%EP
SolubilityShould comply-EP
Residue on ignitionmax. 2.5%EP
Microbial LimitsShould comply-EP