| Substance Information | |
|---|---|
| Synonyms of Substance Name | Pepsin; lactated pepsin; pepsin fortior; fundus-pepsin; elixir lactate of pepsin; P I; lactated pepsin elixir; P II; pepsin R; pepsin D; |
| CAS Number | |
| INS Number | |
| IUBMB Number | 3.4.23.1 |
| Technological Function [Category (for enzyme preparations only)] | Food enzymes (including immobilized enzymes) |
| Description | |
| Functional Use | Preferential cleavage of pepsin A: hydrophobic, preferably aromatic, residues in P1 and P1′ positions. Cleaves Phe1┼Val, Gln4┼His, Glu13┼Ala, Ala14┼Leu, Leu15┼Tyr, Tyr16┼Leu, Gly23┼Phe, Phe24┼Phe and Phe25┼Tyr bonds in the B chain of insulin |
| Production Organism(for food enzymes) | Hog stomach |
| Donor Organism(for food enzymes) | |
| Area of Usage | |
| Area Of Utilization | |
| Food Category | |
| Subcategory | |
| Adoption by CCFA/CCFAC | 1 |
| Interaction with food | |
| Residues (mg/kg) (less than) | |
| Max Level | |
| Note | |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | http://whqlibdoc.who.int/trs/WHO_TRS_488.pdf |
| Comments | Also covers Pepsin B and C |
| JECFA Specifications | http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-309.pdf |
| Notes and References | |
| Other Evaluations | |
| Special Use History | |
| Approval information | |
| Other information: | |
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Pepsin A
Functional Use： Preferential cleavage of pepsin A: hydrophobic, preferably aromatic, residues in P1 and P1′ positions. Cleaves Phe1┼Val, Gln4┼His, Glu13┼Ala, Ala14┼Leu, Leu15┼Tyr, Tyr16┼Leu, Gly23┼Phe, Phe24┼Phe and Phe25┼Tyr bonds in the B chain of insulin Production Organism： Poultry proventicum
Pepsin A
Functional Use： Preferential cleavage of pepsin A: hydrophobic, preferably aromatic, residues in P1 and P1′ positions. Cleaves Phe1┼Val, Gln4┼His, Glu13┼Ala, Ala14┼Leu, Leu15┼Tyr, Tyr16┼Leu, Gly23┼Phe, Phe24┼Phe and Phe25┼Tyr bonds in the B chain of insulin Production Organism： Porcine pancreas |
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