Pepsin Cas: 9001-75-6 ufa woyera kapena wachikasu pang'ono IMMOBILIZED PEPSIN
| Nambala ya Catalog | XD90418 |
| Dzina lazogulitsa | Pepsin |
| CAS | 9001-75-6 |
| Molecular Formula | - |
| Kulemera kwa Maselo | - |
| Zambiri Zosungira | 2 mpaka 8 ° C |
| Harmonize Tariff Code | 35079090 |
Mafotokozedwe a Zamalonda
| Zitsulo zolemera | <20ppm |
| Salmonella | Zoipa |
| Kutaya pa Kuyanika | <5.0% |
| Kusungunuka | Kusungunuka m'madzi, osasungunuka mu mowa ndi zina |
| Phulusa la Sulfate | <5.0% |
| S.Aureus | Zoipa |
| Escherichia coli | Zoipa |
| Maonekedwe | Ufa woyera kapena wachikasu pang'ono |
| Yisiti ndi Molds | ≤100 cfu/g |
| Chiwerengero cha Mabakiteriya Onse | ≤10000cfu/g |
| Ntchito ya Protease | ≤1.10000u/g |
| PS.Aeruginosa | Zoipa |
| Kuyesa | 99% |
Pepsin angagwiritsidwe ntchito ngati chithandizo cham'mimba.Nthawi zambiri amagwiritsidwa ntchito pa kusagaya chakudya chifukwa cha kumwa kwambiri zakudya zomanga thupi, kusagwira bwino ntchito kwa m'mimba mu nthawi yochira pambuyo pa matenda, komanso kuchepa kwa pepsin komwe kumayambitsidwa ndi matenda a atrophic gastritis, khansa ya m'mimba, komanso kuchepa kwa magazi m'thupi.Komabe, ndizoletsedwa kugwiritsidwa ntchito limodzi ndi mankhwala amchere kapena mankhwala a sucralfate.
ndi kukonzekera kwa enzyme.Amagwiritsidwa ntchito kwambiri popanga chakudya cha nsomba ndi hydrolysis ya mapuloteni ena (monga mapuloteni a soya), zomwe zimapangitsa kuti pakhale tchizi (zophatikizidwa ndi rennet), komanso zitha kugwiritsidwa ntchito poletsa kuzizira komanso kuphulika kwa mowa.
Izi ndi chithandizo cham'mimba, chomwe chimagwiritsidwa ntchito pa dyspepsia chifukwa cha kusowa kwa pepsin kapena chimbudzi chapambuyo podwala.Kuphatikiza apo, imagwiritsidwa ntchito ngati choloweza m'malo mwa nembanemba yam'mimba yowuma popanga lactose, ndipo imagwiritsidwanso ntchito pofufuza zamankhwala am'magazi ndi kusanthula kapangidwe ka mapuloteni.
Mankhwalawa amatha kuwola puloteni yolumikizidwa kukhala peptone pambuyo pakuchita kwa chapamimba acid, koma sangathe kuwolanso kukhala amino acid.Kugaya kwake kumakhala kolimba kwambiri ndi 0.2% ~ 0.4% hydrochloric acid (PH=1.6 ~ 1.8).
