Pepsin is a digestive protease secreted by the chief cells of the gastric mucosa in the stomach. These chief cells secrete pepsinogen, which, upon stimulation by gastric acid or pepsin itself, is converted into pepsin. Pepsin is not synthesized directly by the cells. Its function is to break down dietary proteins into small peptide fragments and, in part, into amino acids such as tyrosine and phenylalanine.

Product Features

• Pepsin, an endopeptidase, is a protein polypeptide chain composed of 375 amino acids, with an average molecular mass of 42,000, and exhibits strong digestive activity.
• Pepsin is clinically indicated for dyspepsia caused by excessive consumption of protein-rich foods, as well as for gastric pepsin deficiency resulting from impaired digestive function during the convalescent phase of illness, chronic atrophic gastritis, gastric cancer, and pernicious anemia.
• Pepsin is primarily extracted from the gastric mucosa of pigs, and its quality meets both food-grade and pharmaceutical-grade standards.

Product Characteristics

White or pale yellow powder

Application areas

• Pepsin can be used in the production of fish meal and in the hydrolysis of other proteins, such as soy protein.
• Pepsin can be used for coagulation in cheese production (in combination with rennet) and also to prevent cold‑induced haze in beer.
• Pepsin is extensively used in the production of pharmaceuticals for treating gastric disorders and as a digestive aid in medicine.

Vitality

Enzyme activity is defined as follows: Using the ultraviolet spectrophotometric method, one enzyme activity unit is the amount of enzyme required to hydrolyze hemoglobin at 37 ± 0.5°C such that the absorbance of the trichloroacetic acid‑soluble products at 275 nm is equivalent to the absorbance of 1 μmol of tyrosine per minute; this is expressed in units per gram (U/g).

Product Standard

This product complies with the quality standards of the Chinese Pharmacopoeia (CP2010), USP, and EP.

Product Specifications

Food-grade 1000NF - 12000NF

Terms of Use

• The optimal pH range for this product is 1.5–5.0; in neutral or alkaline solutions, pepsin undergoes denaturation and loses its activity.
• The recommended conditions for protein hydrolysis are: 5–15 U per gram of dry protein, a hydrolysis temperature of 40–50°C, a hydrolysis time of 2–4 hours, and a pH range of 2.0–2.5.
• In the formulation of pepsin tablets, the enzyme activity is 100–300 U per tablet; for digestive enzyme products, it is recommended to add an enzyme activity of 50–100 U per serving.

Storage

• It is recommended to store in a cool, dry place away from light; the optimal storage temperature is below 0°C.
• Prolonged storage or unfavorable storage conditions can lead to a reduction in enzyme activity to varying degrees; if temperature and humidity are too high, the dosage should be appropriately increased during use.

Safety

• Pepsin is a purely natural enzyme preparation; it is a protein that is beneficial and harmless to the human body.
• For certain sensitive individuals, direct ingestion of highly concentrated enzyme powder or exposure to aerosolized droplets may trigger allergic reactions, and prolonged contact may irritate the skin, eyes, and mucous membranes. During handling, it is recommended to wear protective equipment such as masks and eye shields. Any leftover or spilled enzyme powder should be promptly disposed of; for large spills, gently sweep the powder back into its container, while small amounts can be vacuumed up or cleaned by wetting with water.
• Pepsin is a bioactive substance that is readily inactivated by heavy metal ions (Fe ³⁺ , Cu ²⁺ , Hg ⁺ , Pb ⁺ The inhibitory and destructive effects of such substances and oxidizing agents should be avoided during storage or use.

Packaging

Aluminum-plastic pouch packaging, 1 kg × 10 pouches per carton; 1 kg × 20 pouches per carton.