gastric protease use in industry of Pharmaceutical and Food Processing

    Pepsin is a key digestive enzyme secreted by the chief cells of the human stomach mucosa. It is activated into its active form by gastric acid (pH 1.5-5.0). Its core function is to break down proteins in food into small peptides and amino acids, laying the foundation for subsequent intestinal absorption.

Pharmaceutical raw materials: mainly used to treat conditions caused by insufficient secretion of pepsin or weakened digestive function, such as chronic atrophic gastritis, pepsin deficiency, etc. They often exist in the form of preparations such as pepsin mixture and compound pepsin granules, which assist in improving symptoms such as indigestion and loss of appetite;

Dairy products: used in dairy processing, such as milk coagulation in cheese making;  

Food industry: it helps the digestion and absorption of protein nutritional products and is an efficient food processing aid.

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.