YOJOzym-PEP10FO

-- Pepsin Food Grade

YOJOzym-PEP10FO a powder-type concentrated Pepsin enzyme extracted from porcine gastric mucosa through exclusive skill. Its zymogen (pepsinogen) is released by the chief cells in the stomach and that degrades food proteins into peptides. It belongs to a digestive protease, a member of the aspartate protease family. It is one of three principal protein-degrading enzymes in the digestive system. The other two being chymotrypsin and trypsin. The three enzymes were among the first to be isolated in crystalline form. During the process of digestion, these enzymes, each of which is specialized in severing links between particular types of amino acids, collaborate to break down dietary proteins into their components, i.e., peptides and amino acids, which can be readily absorbed by the intestinal lining. Pepsin is the most efficient in cleaving peptide bonds between hydrophobic and preferably aromatic amino acids such as phenylalanine, tryptophan, and tyrosine.
The product is manufactured fully under the standard of NF, BP, CP and GMP condition.
CAS No.: 9001-75-6
EINECS No.: 232-629-3
MF: C6H15O12P3
Grade: Food.
HS: 35079090.

FUNCTION CONDITION:
--pH: Optimum at 1.6-1.8. Most favorable at pH 2.0. Inactive at pH 6.5 and above; It is narrower for crystalline pepsin than for a crude preparation;
--Temperature: Effective between 37 °C and 42 °C.

UNIT DEFINITION:
1 unit of Pepsin activity is contained in that amount of standard preparation, which upon incubation at 25.0 ± 0.1 °C for one minute with a suitable preparation of pure hemoglobin will cause the decomposition of the hemoglobin to such an extent that the amount of hydroxyaryl substances liberated will, upon reaction with Folin-Ciocalteus-Phenol-Reagent, result in the formation of a colored solution of equal intensity to that, resulting from the reaction of 1 micromole of tyrosine with the reagent.

APPLICATION FIELDS & EFFICACY:
--Used in food and beverages manufacturing to modify and provide whipping qualities to soy protein and gelatin to modify vegetable proteins for use in nondairy snack items, to make precooked cereals into instant hot cereals, and to prepare animal and vegetable protein hydrolysates for use in flavoring foods and beverages.

PACKAGING & DELIVERY:
25kgs/bag or drum. Or package as per requirement.

STORAGE:
Air-tight. Avoid sun light and keep at a temperature of 2°C to 8°C.

EXPIRATION:
Stable for 12 months when stored in original unopened package at 4°C- 8°C.

SAFETY:
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.