purified pepsin 10000NF/mg use in industry of Pharmaceutical and Food Processing

    Pepsin enzyme is a vital digestive enzyme released by the chief cells of the human gastric mucosa. It becomes activated into its functional form under the action of gastric acid (with a pH range of 1.5-5.0). Its primary role is to decompose proteins in food into small peptides and amino acids, establishing the groundwork for the subsequent absorption process in the intestines.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.