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Enzyme Information

Trypsin

I.U.B. 3.4.21.4

Description:

Trypsin is a proteolytic enzyme that catalyzes the hydrolysis of proteins into peptides.

This food grade protease enzyme system used in National Enzyme Company products is obtained by extraction from porcine pancreas and efficiently hydrolyzes most proteins in an alkaline media. This enzyme exhibits serine endopeptidase activity and preferentially cleaves peptide bonds where the carboxyl group is from an L-arginine or L-lysine amino acid residue.

Activity:

The compendial method of analysis for trypsin is the U.S. Pharmacopoeia (USP). One trypsin USP is defined as the trypsin activity that will cause a 0.003 change in absorbance per minute at 253 nm of an N-benzoyl-L-arginine ethyl ester hydrochloride substrate at pH 7.6 and 25°C.

Applications:

Within the health and wellness industry, proteolytic enzymes have been shown to provide therapeutic action when used in cardiovascular support, joint support and muscle support formulas and as digestive aids.

Shelf Life:

To maintain optimum enzyme activity, this product should be stored in a cool, dry place in a tightly sealed container. When properly stored, this product can be expected to lose less than 10% of its activity in twelve months.

Typical Side Activities:

No recognized side activities

Properties:

  • Form: Dry powder
  • Color: Light tan
  • Odor: Free of offensive odor
  • Taste: Free of offensive taste
  • Effective pH Range: pH 6.0 to 10.0
  • Optimum pH: pH 7.0 to 9.0
  • Effective Temperature Range:Up to 55°C
  • Optimum Temperature: 40°C
Note:

Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

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