Pepsin Cas: 9001-75-6 O se paʻepaʻe paʻepaʻe poʻo sina samasama paʻu IMMOBILIZED PEPSIN
| Numera Fa'amaumauga | XD90418 |
| Igoa Oloa | Pepsin |
| CAS | 9001-75-6 |
| Fuafua mole | - |
| Molecular Weight | - |
| Fa'amatalaga Teuina | 2 i le 8 °C |
| Fa'atonu Fa'asologa o Fa'asologa | 35079090 |
Fa'amatalaga o oloa
| Metala mamafa | <20ppm |
| Salmonella | Le lelei |
| Ma'imau ile Fa'amago | <5.0% |
| Solubility | Solu i le vai, e le mafai ona solu i le ava malosi ma isi |
| Sulphated Ash | <5.0% |
| S.Aureus | Le lelei |
| Escherichia coli | Le lelei |
| Fa'aaliga | O se pauta pa'epa'e po'o sina lanu samasama |
| Faafefete ma Limu | ≤100 cfu/g |
| Faitauga Aofa'i Bakteria | ≤10000cfu/g |
| Gaoioiga Protease | ≤1.10000u/g |
| PS.Aeruginosa | Le lelei |
| Su'ega | 99% |
Pepsin e mafai ona faʻaaogaina e fai ma fesoasoani i meaʻai.E masani ona faʻaaogaina mo le faʻavaivaia e mafua mai i le tele o le taumafaina o meaʻai polotini, faʻaleagaina o meaʻai i le taimi e toe faʻaleleia ai pe a maeʻa maʻi, ma le le atoatoa o le pepsin e mafua mai i le gastritis atrophic tumau, kanesa o le manava, ma le anemia pernicious.Ae ui i lea, e faʻasaina le faʻaaogaina faʻatasi ma vailaʻau alkaline poʻo vailaʻau sucralfate.
ose tapenaga ole enzyme.E masani ona faʻaaogaina i le gaosiga o meaʻai iʻa ma le hydrolysis o isi polotini (e pei o le porotini soya), le aʻafiaga o le curdling i le gaosiga o sisi (faʻatasi ma le rennet), ma e mafai foi ona faʻaoga e puipuia ai le malulu ma le pala o pia.
O lenei oloa ose fesoasoani fa'amamago, fa'aaogaina mo le dyspepsia e mafua mai i le leai o se pepsin po'o le fa'ama'i fa'ama'i.E le gata i lea, o loʻo faʻaaogaina e fai ma sui mo le gaʻo gaʻo mamago i le gaosiga o le lactose, ma e faʻaaogaina foi i suʻesuʻega o meaola ma suʻesuʻega o le protein.
O lenei oloa e mafai ona fa'apalapalaina le polotini ua fa'afefiloi i le peptone pe a mae'a le gaioiga o le gatric acid, ae le mafai ona toe fa'apala i le amino acid.O lona digestibility e sili ona malosi i le 0.2% ~ 0.4% hydrochloric acid (PH = 1.6 ~ 1.8).
