Trypsin

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)
SOURCES Derived from purified extracts of porcine or bovine pancreas Active principles Trypsin (serine proteinase)
Systematic names and numbers
None (EC 3.4.21.4)
Reactions catalyzed The enzyme hydrolyzes polypeptides, amides and esters, especially at linkages involving the carboxylgroups of L-arginine or L-lysine yielding peptides of lower molecular weight.
DESCRIPTION White to tan amorphous powders ; soluble in water and practically insoluble in alcohol, chloroform and ether
FUNCTIONAL USES Enzyme preparation
Used in baking, tenderizing of meat and the production of protein hydrolysates
GENERAL
SPECIFICATIONS
Must conform to the General Specifications for Enzyme Preparations used in Food Processing (see Volume Introduction)