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  • Trypsin is a pancreatic serine protease found in many vertebrates’ digestive systems, where it hydrolyses proteins.
  • Trypsin cleaves peptide chains mainly at the carboxyl side of the amino acids lysine or arginine. Its appearance is a white lyophilized or crystalline powder.
  • The enzyme could easily be autolyzed and is soluble in water but insoluble in ethanol, ether, and glycerol.
  • Trypsin enzyme can be employed in ointment or as a wet or dry dressing. In solution, trypsin may be used as an aerosol to liquefy tenacious sputum in bronchial disorder.
  • Trypsin preparations are widely used in food processing as a baking enzyme to improve dough workability, extract seasonings and flavorings from vegetable or animal proteins, and manufacture sauces, to control aroma formation in cheese and milk products.
  • It is also used to improve the texture of fish products, as a meat tenderizer, in cold stabilization of beer, and in the production of hypoallergenic food where proteases break down specific allergenic proteins into nonallergenic peptides.

Source:Porcine & Bovine

ASSAY:Trypsin 1:250 USP unit/mg. Trypsin 2000 USP unit/mg, Trypsin BP- 0.5 microkatal


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