Pepsin

Pepsin is a major digestive enzyme produced in the stomach. The native enzyme is most active between 37 °C to 42 °C and at a pH range of 2.0 to 6.5. It uses a catalytic aspartate in the active site and preferentially cleaves connected hydrophobic and aromatic residues. Pepsin can be used in exposing antigens in formalin-fixed tissues to enhance binding in immunostaining and in in situ DNA hybridizations. It is also used in cleaving IgG antibodies to separate the F(ab’)2 fragments from the Fc regions. Browse pepsin enzymes below and visit the supplier page for more details, including units of activity and applications.