Trypsin Enzyme

Trypsin Enzyme

CAS Number 9002-07-7
Molecular Formula C6H15O12P3
EINECS 232-650-8
H.S. Code 3507909090
Packing Cartons, Bags, Drums
Payment Term T/T, L/C

Trypsin (Parenzyme) is a type of protease, EC, which is a serine proteolytic enzyme extracted from the pancreas of bovine, sheep and porcine.

Trypsin is a serine protein hydrolase with a molecular weight of 23,300 daltons and is a single peptide chain composed of 223 amino acid residues.

Trypsin is strictly specific and acts exclusively on peptide chains composed of the basic amino acids arginine and leucine. The enzyme is readily autolyzed and its activity is gradually reduced or lost.

It is readily soluble in water, but insoluble in trichloromethane, ethanol, ether and glycerol, with an optimum pH value of 8.0-9.0.

When the pH value is 1.8, it hardly deactivates when boiled for a short time.
If salt is added to the hot solution, the protein precipitates and the enzymatic action of the filtrate is not seen, while Ca2+ plays a role in protecting and activating the trypsin.

Product Name Trypsin
CAS Number 9002-07-07
Origin Bovine, Porcine
Appearance White to off-white powder
Form Powder
Solubility Soluble in water
Particle Size 80% min pass 40 Mesh
Loss on Drying ≤ 8%
Activity ≥ 20,000 u/g, ≥ 40,000 u/g
Heavy Metals (Lead) ≤ 5 ppm
TPC < 10,000 CFU/g
Yeast & Moulds < 1,000 CFU/g
Salmonella Negative/25g
E.coli Negative/10g

1. Clinical surgery used for all kinds of inflammation, ulcer, gangrene, wound, partial abscess caused by the atrophy hole, edema, hematoma and poisonous snake bite and other disease. In the surgery, it used for treat ringworm scabies and other skin disease. In the internal medicine, it used for empyema, emphysema, bronchitis, bronchial breathing and other disease.

2. Remove the pus washing or atomizing inhalation used for respiratory disorders. Besides, the treatment of diabetic complications, like nephritis, treatment of bone disease and so on.

3. As a food processing cutting big molecular protein.

4. The hydrolysis of protein properties as a reagent widely used in biology, food industry research and development, and the testing field.

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