Trypsin

SKU:
TC598
CAS Number : 9002-07-7
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Product Identifier

Product Name Trypsin
Source Bovine pancreas
Cell Culture Tested Yes
Product Code TC598

Product Description

CAS No. 9002-07-7

Trypsin is a serine protease derived from pancreas. It is a single chain polypeptide of 223 amino acid residues with substrate specificity based on positively charged Lysine and Arginine side chains. Trypsin predominantly cleaves peptide chains at the carboxyl side of Lysine and Arginine, except when either is followed by Proline. Trypsin is produced from Trypsinogen by removal of a terminal hexapeptide to yield a single chain native form of trypsin called β-Trypsin. Subsequent autolysis of β-Trypsin results in α-Trypsin having two peptide chains bound by disulphide bonds.

Activity

Optimum pH for trypsin activity 7.0-9.0
Optimum temperature 37°C
BAEE unit definition One BAEE unit will produce a ΔA253nm of 0.001 per minute with BAEE as substrate at pH 7.6 at 25°C in a reaction volume of 3.2ml (1cm light path).
TAME unit definition One TAME unit hydrolyzes 1µmole of p-toluene-sulfonyl-L-arginine methyl ester (TAME) per minute at 25°C, pH 8.2 in the presence of 0.001M calcium ion.
USP trypsin unit definition One USP trypsin unit is the activity causing a change in absorbance of 0.003 per minute under the conditions specified.
Activity Conversion 1 TAME unit = 19.2 USP or NF units= 57.5 BAEE Units.

Quality Control

Appearance White to yellow crystals or powder
Solubility 33.3 mg soluble in 1 mL of water
Activity (on dry basis) NLT 2500 USP U/mg
Unit definition (BAEE) One BAEE unit will produce a ΔA253 of 0.001 per min at pH 7.6 at 25°C using BAEE as substrate. Reaction volume = 3.2 ml (1 cm light path)
Cell Culture Test Passes

Storage and Shelf Life

Storage conditions Store at 2-8°C away from bright light.
Reconstituted storage Trypsin after reconstitution should be stored at -20°C.
Usage Use before expiry date given on the product label.
CAS Number : 9002-07-7
More Information
Product Name Trypsin
SKU TC598
CAS No 9002-07-7
EC No. 232-650-8
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