Pepsin ‐ 50gPlease note that none of our enzymes are to be considered as being of Food Grade Standard
They are only suitable for use in education
Working Concentration: 1 ‐ 2%
pH range: 2 ‐ 4.5
Temperature range: 30 ‐ 70¼C
Substrate: Exposed film, skimmed milk or other protein suspensions
Product: Peptides and Amino Acid's
Source: Porcine stomachIt's good practice to store enzymes in a refrigerator (5¼C approx
)
This should give a shelf life of 12 months without significant loss of activity
All enzymes, as supplied, should be considered as 100% (unless otherwise specified) for example:Cellulase is supplied as 2g powder ‐ 1g in 100ml gives a 1% working solution
Pectinase supplied as 100ml ‐ 1ml diluted to 100ml gives a 1% solutionGlossary:pH ‐ Recommended range for maximum activity
Temperature ‐ recommended range for maximum activity
Working Concentration ‐ dilution of the Enzyme (as supplied) to this level should give an acceptable reaction time
Substrate ‐ substance to be reacted with the Enzyme, and appropriate concentration
Product ‐ substance produced by breakdown of the substrate
