Pepsin from Hog Stomach

Prepared at the 15th JECFA (1971), published in NMRS 50B (1972) and in FNP 52 (1992). An ADI 'not limited' was established at the 15th JECFA
(1971)
SYNONYMS Pepsin
SOURCES Commercial preparations of Pepsin contain proteolytic enzymes obtained from the glandular layer of hog stomach.
Active principles Pepsin (acid proteinase), composed of Pepsin A (major component), Pepsin B and Pepsin C
Systematic names and numbers
None (EC 3.4.23.1)
None (EC 3.4.23.2)
None (EC 3.4.23.3)
Reactions catalyzed The enzyme preparations hydrolyze polypeptides, including those with linkages adjacent to aromatic or L-leucine residues yielding peptides of lower molecular weight. Pepsin B and Pepsin C which are minor components have more restricted specificity.
DESCRIPTION White to light tan, water soluble powders, amber pastes or clear amber to brown aqueous liquids
FUNCTIONAL USES Enzyme preparation
Used in the preparation of fish meal and other protein hydrolysates, and the clotting of milk in cheese making in combination with one of the
rennet.
GENERAL SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations usedin Food Processing (See Volume Introduction)