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What is Pepsin
**Introduction to Pepsin** Pepsin is a powerful digestive enzyme produced in the stomach that plays a crucial role in breaking down proteins into smaller peptides. Naturally secreted as inactive pepsinogen, it activates in the acidic gastric environment to aid digestion. Known for its high efficiency in cleaving peptide bonds, pepsin is widely used in pharmaceuticals, food processing, and biotechnology. It supports digestive health supplements, assists in protein research, and is employed in cheese production and meat tenderization. With its optimal activity at low pH levels, pepsin remains a vital enzyme for both physiological and industrial applications. Its versatility and effectiveness make it indispensable in medical, nutritional, and scientific fields.
Preparation Process: Pepsin is prepared by extracting the gastric mucosa of pigs or cows. The mucosa is minced and treated with hydrochloric acid to activate pepsinogen into pepsin. The mixture is filtered to remove debris, then subjected to fractional precipitation using ammonium sulfate or ethanol to isolate the enzyme. The precipitate is dissolved in water, dialyzed to remove salts, and lyophilized to obtain a powder. Alternatively, chromatographic techniques like ion exchange or gel filtration can further purify pepsin. The final product is standardized for activity (e.g., 1:10,000 NF units/mg) and stored at 2–8°C. Quality control includes testing proteolytic activity and microbial limits.
Usage Scenarios: Pepsin is a digestive enzyme primarily used to break down proteins into smaller peptides in the stomach. It functions optimally in highly acidic environments (pH 1.5–2), making it essential for protein digestion. Clinically, pepsin is used in enzyme replacement therapy for individuals with digestive disorders like hypochlorhydria or achlorhydria. In laboratories, it aids in protein analysis and tissue dissociation. The pharmaceutical industry employs pepsin in preparing protein hydrolysates and certain medications. Additionally, it is used in food processing, such as cheese production and protein hydrolysate preparation. Pepsin's specificity for cleaving peptide bonds makes it valuable in biochemical research and industrial applications.
Pepsin Basic Info
Safely Info
Pepsin Price
1. **United States**: $50 - $200 per kg
2. **China**: $20 - $100 per kg
3. **Russia**: $30 - $150 per kg
4. **Germany**: $60 - $250 per kg
5. **India**: $15 - $80 per kg
6. **Japan**: $70 - $300 per kg
7. **Brazil**: $40 - $180 per kg
8. **South Korea**: $50 - $200 per kg
9. **Philippines**: $25 - $120 per kg
10. **United Kingdom**: $60 - $250 per kg
11. **France**: $60 - $250 per kg
12. **Mexico**: $30 - $150 per kg
13. **Canada**: $50 - $200 per kg
14. **South Africa**: $35 - $160 per kg
15. **Egypt**: $20 - $100 per kg
16. **Turkey**: $30 - $150 per kg
17. **Thailand**: $25 - $120 per kg
18. **Indonesia**: $20 - $100 per kg
If no specific price range is available for a country, it is marked as "No results." Let me know if you need further clarification!
MSDS
| Name: | Pepsin Material Safety Data Sheet |
| Synonym: | Pepsin A; Lactated Pepsin; Pepsin Fortior; Lactated Pepsin Elixir; Pepsin |
| CAS: | 9001-75-6 |
Synonym:Pepsin A; Lactated Pepsin; Pepsin Fortior; Lactated Pepsin Elixir; Pepsin
Section 2 - COMPOSITION, INFORMATION ON INGREDIENTS
| CAS# | Chemical Name | content | EINECS# |
| 9001-75-6 | Pepsin A | 100 | 232-629-3 |
Risk Phrases: 36/37/38 42
Section 3 - HAZARDS IDENTIFICATION
EMERGENCY OVERVIEW
Irritating to eyes, respiratory system and skin. May cause sensitization by inhalation.
Potential Health Effects
Eye:
May cause eye irritation.
Skin:
May cause skin irritation.
Ingestion:
May cause allergic reaction characterized by a rash.
Inhalation:
May cause asthmatic attacks due to allergic sensitization of the respiratory tract. May cause respiratory tract irritation.
Chronic:
No information found.
Section 4 - FIRST AID MEASURES
Eyes: Immediately flush eyes with plenty of water for at least 15 minutes, occasionally lifting the upper and lower eyelids. Get medical aid immediately.
Skin:
Flush skin with plenty of water for at least 15 minutes while removing contaminated clothing and shoes. Get medical aid if irritation develops or persists.
Ingestion:
Never give anything by mouth to an unconscious person. Get medical aid. Wash mouth out with water.
Inhalation:
Get medical aid immediately. Remove from exposure and move to fresh air immediately. If not breathing, give artificial respiration. If breathing is difficult, give oxygen.
Notes to Physician:
Section 5 - FIRE FIGHTING MEASURES
General Information:
As in any fire, wear a self-contained breathing apparatus in pressure-demand, MSHA/NIOSH (approved or equivalent), and full protective gear. Can burn in a fire, releasing toxic vapors.
Extinguishing Media:
In case of fire, use water, dry chemical, chemical foam, or alcohol-resistant foam.
Section 6 - ACCIDENTAL RELEASE MEASURES
General Information: Use proper personal protective equipment as indicated in Section 8.
Spills/Leaks:
Vacuum or sweep up material and place into a suitable disposal container. Clean up spills immediately, observing precautions in the Protective Equipment section.
Section 7 - HANDLING and STORAGE
Handling:
Do not get on skin or in eyes. Avoid ingestion and inhalation. Use with adequate ventilation. Wash clothing before reuse.
Storage:
Store in a cool, dry place. Store in a tightly closed container.
Section 8 - EXPOSURE CONTROLS, PERSONAL PROTECTION
Engineering Controls:
Good general ventilation should be sufficient to control airborne levels. Use adequate ventilation to keep airborne concentrations low.
Exposure Limits CAS# 9001-75-6: Personal Protective Equipment Eyes: Wear appropriate protective eyeglasses or chemical safety goggles as described by OSHA's eye and face protection regulations in 29 CFR 1910.133 or European Standard EN166.
Skin:
Wear appropriate protective gloves to prevent skin exposure.
Clothing:
Wear appropriate protective clothing to prevent skin exposure.
Respirators:
A respiratory protection program that meets OSHA's 29 CFR 1910.134 and ANSI Z88.2 requirements or European Standard EN 149 must be followed whenever workplace conditions warrant respirator use. Follow the OSHA respirator regulations found in 29 CFR 1910.134 or European Standard EN 149. Use a NIOSH/MSHA or European Standard EN 149 approved respirator if exposure limits are exceeded or if irritation or other symptoms are experienced.
Section 9 - PHYSICAL AND CHEMICAL PROPERTIES
Physical State: Solid
Color: white to yellow white
Odor: none reported
pH: 4.6
Vapor Pressure: Negligible
Viscosity: Not available.
Boiling Point: Not available.
Freezing/Melting Point: Decomposes.
Autoignition Temperature: Not available.
Flash Point: Not available.
Explosion Limits, lower: Not available.
Explosion Limits, upper: Not available.
Decomposition Temperature: Not available.
Solubility in water: Soluble in water.
Specific Gravity/Density: Not available.
Molecular Formula: Not applicable.
Molecular Weight: 0
Section 10 - STABILITY AND REACTIVITY
Chemical Stability:
Stable.
Conditions to Avoid:
Incompatible materials.
Incompatibilities with Other Materials:
Strong oxidizers, alcohols, tannins, heavy metal salts.
Hazardous Decomposition Products:
Nitrogen oxides, carbon monoxide, carbon dioxide.
Hazardous Polymerization: Not available.
Section 11 - TOXICOLOGICAL INFORMATION
RTECS#:
CAS# 9001-75-6: SC6132000 LD50/LC50:
Not available.
Carcinogenicity:
Pepsin A - Not listed by ACGIH, IARC, or NTP.
Other:
See actual entry in RTECS for complete information.
Section 12 - ECOLOGICAL INFORMATION
Section 13 - DISPOSAL CONSIDERATIONS
Products which are considered hazardous for supply are classified as Special Waste and the disposal of such chemicals is covered by regulations which may vary according to location. Contact a specialist disposal company or the local waste regulator for advice. Empty containers must be decontaminated before returning for recycling.
Section 14 - TRANSPORT INFORMATION
IATA
Shipping Name: Not regulated.
Hazard Class:
UN Number:
Packing Group:
IMO
Shipping Name: Not regulated.
Hazard Class:
UN Number:
Packing Group:
RID/ADR
Shipping Name: Not regulated.
Hazard Class:
UN Number:
Packing group:
Section 15 - REGULATORY INFORMATION
European/International Regulations
European Labeling in Accordance with EC Directives
Hazard Symbols: XN
Risk Phrases:
R 36/37/38 Irritating to eyes, respiratory system
and skin.
R 42 May cause sensitization by inhalation.
Safety Phrases:
S 22 Do not breathe dust.
S 24 Avoid contact with skin.
S 26 In case of contact with eyes, rinse immediately
with plenty of water and seek medical advice.
S 36/37 Wear suitable protective clothing and
gloves.
WGK (Water Danger/Protection)
CAS# 9001-75-6: 0
Canada
None of the chemicals in this product are listed on the DSL/NDSL list.
CAS# 9001-75-6 is not listed on Canada's Ingredient Disclosure List.
US FEDERAL
TSCA
CAS# 9001-75-6 is listed on the TSCA inventory.
SECTION 16 - ADDITIONAL INFORMATION
N/A
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