Pepsin, 1 kg
SKU KK38.4
€ 1 160,63
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Pepsin, 1 kg
Product Details
HS code: 35079090
Brand: Carl Roth
Pepsin, min. 2000 FIP-U/g, for biochemistry, Molar mass (M) 35000 g/mol, Storage temp. +4 °C, CAS No. [9001-75-6], EG-Nr. 232-629-3
Pepsin ≥2 000 FIP-U/g, for biochemistry
Acidic endopeptidase, the inactive precursor of which, pepsinogen, is produced in the stomach mucosa. Pepsin cleaves proteins preferentially at carboxylic groups of aromatic amino acids such as phenylalanine and tyrosine. Highly active pepsine is preferably used for detection of trichina in pre-digested muscle meat of animals.
Unit-definitie
1 FIP unit (≈ Ph. Eur. unit) of Pepsin activity will, during incubation at 25 ±0.1 °C for one minute, cause decomposition of haemoglobin to an extent comparable with the colour caused by reaction of 1 micromole of tyrosine with the same dye. 2 000 FIP-Units correspond to 1: 10 000 NF-U and 1: 12 500 BP-U.
Gebruiksinstructies
Irreversible inactivated in alkaline medium.
Solution is stable in temperatures of up to 60 °C, and also in higher concentrations of urea and guanidine.
pH optimum: 1-2.
Isoelectric point: 1.0
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
Determination of Trichina
Trichina (Trichinella spp.) are small roundworms approximately 1 mm long that live as parasites in the skeletal muscles of mammals, birds and reptiles. They can be transferred to a new host (human or animal) through the consumption of raw meat containing infectious larvae in the muscle tissue. Meat intended for human consumption must be inspected in accordance with Regulation (EU) No. 2075/2005. Carl ROTH offers reagents suitable for this purpose.
Enzyme: a neoclassical, Greek artificial word ενζυμου, énzymon, derived from εν-, en- (in-) and ζυμη, zýmé (yeast, sourdough, archaic)
Ferments: comes from the Latin fermentum (ferments, sourdough)
There are six classes in which all enzymes are classified according to the particular reaction they catalyse:
• Oxidoreductases (catalyse redox reactions)
• Transferases (transfer functional groups among substrates)
• Hydrolases (cleave bonds via addition of water)
• Lyases/Synthases (cleave or synthesise complex products out of basic substrates without cleavage of ATP)
• Isomerases (transform chemical isomers)
• Ligases/Synthetases (cleave or synthesise complex products out of basic substrates via cleavage of ATP)
| Appearance | white to clear beige, crystalline or amorphous powder |
| Specific activity | ≥2000 FIP-U/g |
| pH value (1 % in H2O) | 3.0-5.0 |
| Loss on drying | ≤5.0 % |
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