Pepsin A

Pepsin A (CAS 9001-75-6), commonly sourced and traded simply as Pepsin, is a proteolytic enzyme derived from the gastric mucosa of porcine or bovine origin. It catalyzes the hydrolysis of proteins under acidic conditions.

This makes it a primary processing enzyme in food manufacturing, pharmaceutical production, and research applications. In cheese and dairy manufacturing, it functions as a coagulant, either alone or blended with rennet.

It initiates curd formation as a cost-effective alternative to pure rennet. Pharmaceutical manufacturers use it in digestive enzyme preparations and as a reference standard for evaluating proteolytic activity in drug formulations.

In protein hydrolysate production, it breaks down animal proteins, including collagen and casein, into peptide fractions. These are used in nutritional supplements and clinical nutrition products for various markets.

Biotechnology and life science laboratories rely on it for in vitro digestion assays and antibody fragmentation. It is essential for generating Fab and F(ab')₂ fragments and conducting digestibility testing protocols.

The product is supplied as an off-white to tan powder, typically standardized by enzymatic activity expressed in units per milligram. Food-grade and USP/NF grades are the most commercially prevalent.

Pharmaceutical-grade material is subject to tighter activity and purity specifications. Porcine-derived material dominates supply, though bovine-sourced grades are available for markets with specific sourcing requirements.