Pepsin (MS Grade)  (Synonyms: EC 3.4.23.1 (MS Grade))

Pepsin (MS Grade) is the major pig and human gastric proteases, it is a pepsin-like minor gastric proteolytic enzymes. Pepsin (MS Grade) contributes to proteolysis of food proteins in the vertebrate stomach^[1].

This product can be used for: 1) protein analysis in mass spectrometry and other applications; 2) for structural protein research (HDX exchange) and antibody analysis; 3) for digestion of tightly folded proteins in proteomics; 4) digestion of casein for vaccine production protein.
Protocol
1) Dissolve the target protein: Dissolve the protein in pH 1.0-5.0 buffer;
2) Enzyme dissolution: Dissolve pepsin powder in double-distilled water. Note that the pH should be lower than 5.5 so that the final concentration of pepsin is 1 mg/mL;
3) Enzyme digestion: Add pepsin to the target protein solution. The recommended ratio is enzyme: protein = 1:20-1:100 (W: W). After mixing, react at 37℃ for 1-18 hours and heat at 95℃. Stop the reaction after 10 minutes.

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

9001-75-6

Solid

Off-white to light yellow

[Pepsin (MS Grade)]

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. K.Yamamoto, et al. Cathepsin E: An Aspartic Protease with Diverse Functions and Biomedical Implications. Encyclopedia of Cell Biology. 2016.

  [2]. Jordan Tang. Chapter 3 - Pepsin A. Handbook of Proteolytic Enzymes. 2013.