AVIAN PEPSIN-禽胃蛋白酶.pdfVIP

AVIAN PEPSIN Prepared at the 20th JECFA (1976), published in FNS 1B (1977) and in FNP 52 (1992). An ADI not specified was established at the 20th JECFA (1976) SYNONYMS None SOURCES Commercial preparations of Avian Pepsin contain proteolytic enzymes obtained from the forestomach (proventriculum) of chicken or turkey. Active principles Pepsin (aspartic proteinase) Systematic names and None (EC 3.4.23.1) numbers Reactions catalyzed The enzyme preparations hydrolyzes polypeptides yielding peptides of lower molecular weight. It clots milk. Assay Activity not less than 85% and not more than 115% of the declared DESCRIPTION Clear amber solution, tan suspension, or light tan powder FUNCTIONAL USES Enzyme preparation Used in clotting of milk in cheese making GENERAL Must conform to the General Specifications for Enzyme Preparations used in SPECIFICATION Food Processing (See Volume Introduction) CHARACTERISTICS IDENTIFICATION Pepsin activity The sample shows milk clotting activity See description in the Method of Assay PURITY Aflatoxin Not more than 5 µg/kg Determine as directed in Journal of the AOAC 49, 544 (1966); Pons et al., Determination of Aflatoxins in Agricultural Products: Use of Aqueous Acetone for Extraction. Microbiological criteria Salmonella spp. Negative Determine as directed in Section 10, Bacteriological Analytical Manual, 2nd. Edition (1969), U.S. Department of Health, Education, and Welfare, or