Trypsin Wholesale

Appearance

White crystalline powder, odorless

Specification

2400 USP u/mg,8000 USP u/mg

Trypsin is a kind of serine proteolytic enzyme, with molecular weight of 23300 dalton, and it 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 the   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.

Organoleptic 

Odor

Characteristic

Taste

Characteristic

Drying Method

Vacuum drying

Excipient

None

Physical Characteristics 

Particle Size

100%Through 80 mesh

Loss on Drying

≤1.0%

Ash content

≤1.0%

Heavy metals 

Total Heavy Metals

≤10ppm

Arsenic

≤2.0ppm

Hg

≤2.0ppm

Pb

≤2.0ppm

Microbiological Tests 

Total Plate Count

≤1000cfu/g

Total Yeast & Mold

≤100cfu/g

E.Coli

Negative

Salmonella

Negative

Staphylococcus

Negative

Function

1.Clinical surgery used for all kinds of inflammation, ulcer, gangrene, wound, partial abscess caused by the atrophy hole, edema, hematoma and poisonous snake bite and other disease.

In the surgery, it used for treat ringworm scabies and other skin disease.

In the internal medicine, it used   for empyema, emphysema, bronchitis, bronchial breathing and other disease. General intramuscular injection, also can inject to chest or to the hole of abscess atrophy tube, remove the pus washing or atomizing inhalation used for respiratory disorders. 

Besides, the treatment of diabetic complications, like the nephritis, treatment of bone disease and  so on.

2.As a food processing cutting big molecular protein.

3.The hydrolysis of protein properties as reagent widely used in biology, medicine, food industry   research and development, testing field.

Preserve in tight containers at controlled room temperature.

Shelf Life