AVIAN PEPSIN
Prepared at the 20th JECFA (1976), published in FNS 1B (1977) and in FNP 52 (1992). An ADI 'not specified' was established at the 20th JECFA (1976)
SYNONYMS None
SOURCES Commercial preparations of Avian Pepsin contain proteolytic enzymes obtained from the forestomach (proventriculum) of chicken or turkey.
Active principles Pepsin (aspartic proteinase)
Systematic names and numbers None (EC 3.4.23.1)
Reactions catalyzed The enzyme preparations hydrolyzes polypeptides yielding peptides of lower molecular weight. It clots milk.
Assay Activity not less than 85% and not more than 115% of the declared
DESCRIPTION Clear amber solution, tan suspension, or light tan powder
FUNCTIONAL USES Enzyme preparation Used in clotting of milk in cheese making
GENERAL SPECIFICATION
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (See Volume Introduction)
