Trypsin 2000 U / mg [9002-07-7] Trypsin is used in food processing to improve functional properties such as solubility, emulsification, foaming and gelation of food proteins, to improve the digestibility of plant and seed proteins. Trypsin is used to remove necrotic tissue and debris while cleaning wounds and ulcers. Trypsin supplements can be used to remove dead tissue cells that remain after injury, infection or surgery, allowing new skin or tissue cells to grow.
Melting point: 115 ° C
Storage temperature: -20 ° C
Solubility: Dissolve in water buffer
Pka pK1: 6.25 (25 ° C, μ = 0.1)
Form: freeze-dried powder
Color: white powder
Water solubility: soluble in water (10 mg / ml), phosphate buffers (10 mg / ml) and balanced salt solutions (1 mg / ml).
Labeling of hazardous chemicals and mixtures that are part of the Globally Harmonized System of Classification and Labeling of Chemicals (GHS). The pictograms recommended by GHS have the shape of a square set on the top. They should contain a black symbol on a white background with a red border.
Priority rules to be observed in connection with the labeling of a substance:
– the skull and crossbones, the exclamation mark pictogram should not be added.
– corrosive effect, the exclamation mark pictogram should not be added if it concerns eye or skin irritation.
– health hazard determining respiratory sensitization, the exclamation mark pictogram should not be added if it concerns skin sensitization or irritation to eyes or skin.
Source: GHS pictograms