porcine pepsin use in industry of Pharmaceutical and Food Processing preparation sample testing

    Pepsin stands as a pivotal digestive enzyme produced and released by the chief cells located in the human gastric mucosa. This enzyme is converted into its biologically active state under the action of gastric acid, which typically maintains a pH range of 1.5 to 5.0. Its primary role lies in decomposing dietary proteins into smaller peptides and amino acids, thereby establishing the essential groundwork for the subsequent absorption process that takes place in the intestines.

Food industryIn the broader food industry, this enzyme facilitates the digestion and absorption of protein-based nutritional products, acting as a high-efficiency auxiliary agent for food processing operations.

Pharmaceutical raw materialsPepsin serves as a critical pharmaceutical ingredient, primarily indicated for addressing disorders triggered by inadequate pepsin secretion or compromised digestive capacity—including chronic atrophic gastritis, pepsin insufficiency, and similar conditions. It is commonly formulated into medicinal preparations such as pepsin mixtures and compound pepsin granules, which play a supportive role in alleviating symptoms like dyspepsia and poor appetite.

Dairy productsWithin the dairy sector, pepsin finds application in processing procedures, with a typical use case being the milk coagulation step during cheese production.

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.