9002-07-7 Bulk Raw Food Grade Trypsin Enzyme Powder

Introduction

What is Trypsin? Trypsin is a kind of serine proteolytic enzyme, with a molecular weight of 23300 daltons, and is a single peptide chain composed of 223 amino acid residues. With rigorous specificity, the trypsin specifically acts on the peptide linkage constituted by the basic amino acid arginine and leucine. Enzyme easily autolyzes by itself, and its activation also reduces or loses gradually. It is easily soluble in water, but insoluble in trichloromethane, ethanol, ether, and glycerin, and the optimum PH is 8.0~9.0. When the PH is 1.8, it is hardly deactivated when boiled for a short time; if the salt is added into the hot solution, the protein will precipitate, and the enzyme action of filtrate cannot be seen, and Ca2+ plays the role in protecting and activating the trypsin.

Application

• Food processing — used for protein hydrolysis, meat tenderization, baking enzyme preparations, and gelatin production.
• As a food processing cutting big molecular protein.
• The hydrolysis of protein properties as reagent widely used in food industry research and development, testing field.