Kayayyaki

1. Haruffa: Fari ko dan kadan rawaya, crystalline ko amorphous foda.

2. Tushen hakar: Porcine na ciki mucosa.

3. Tsari: Pepsin ya keɓe daga ƙwayar ciki na alade ta hanyar amfani da fasaha na musamman na cirewa.

4. Alamomi da amfani: Ana amfani da shi sosai don dyspepsia da ke haifar da wuce gona da iri na furotin, hypofunction na narkewa a cikin lokacin farfadowa da kuma rashin furotin na ciki wanda ke haifar da ciwon ciki na atrophic gastritis, ciwon daji na ciki da kuma m anemia.Pepsin wani enzyme ne wanda aka ɓoye. a cikin hanyar narkewar dabbobi masu shayarwa.Yana aiki don rushe sunadaran zuwa ƙananan peptides waɗanda ƙananan hanji za su iya ɗauka da sauri.

5. Ayyukan Biochem/physiol: Ba kamar sauran peptidases ba, pepsin hydrolyzes kawai peptide bonds, ba amide ko ester linkages.Ƙayyadaddun ƙayyadaddun ya haɗa da peptides tare da acid aromatic a kowane gefen peptide bond, musamman idan sauran ragowar kuma mai ƙanshi ne ko dicarboxylic amino acid.Ƙaruwar rashin ƙarfi ga hydrolysis yana faruwa idan akwai amino acid mai sulfur mai sulfur kusa da haɗin peptide, wanda ke da amino acid mai ƙanshi.Pepsin kuma zai fi son matsewa a gefen carboxyl na phenylalanine da leucine, kuma zuwa ƙarami a gefen carboxyl na ragowar glutamic acid.Ba ya ƙulla a cikin haɗin gwiwar valine, alanine, ko glycine.Za a iya amfani da ZL-tyrosyl-L-phenylalanine, ZL-glutamyl-L-tyrosine, ko ZL-methionyl-L-tyrosine a matsayin abubuwan da za a iya amfani da su don narkewar pepsin.Pepsin yana hana peptides da yawa masu ɗauke da phenylalanine.