Evaluation of the variation of active protease concentration in the enzymatic products during the processes of manufacture and storage

Proteolytic activity of enzyme in some preparations of granules, tablets and capsules were changed during the production processing. The decrease of proteolytic activity was dependent on the origin and purity of the enzymatic preparations

Application of method of quantification for protein by biuret reaction to determine the pharmaceutical pepsin activity

Method of improved pp biuret with high sensitivity and accuracy is frequently used in the biochemical techniques to determine the protein in the preparations. The sensitivity of this method was as same as this of method Anson and error of pp biuret was smaller than this of Anson. The pp biuret has been applied in Vietnam to determine the proteolytic activity of pharmaceutical pepsin.

Study on the hydrolysis of elementary proteins in products of pancreatin, papain and their mixture

Combination of pancreatin and papain was investigated on protid digestive activities: The protid digestive capacity of mixture was remarkably higher than the total one of both partial substances of the same amount as in the mixture. The activity of the mixture was the best at pH 5-9, temperature from 28OC to 55OC and above

Study on the proteolytic activity of pepsin, papain and their mixture

The reasonable pepsin + papain mix was studied. The results showed that the proteolytic activity of the mix at 3 areas pH: 20.5, 41 and 70.5 and temperature 38O2 was compared with either agent alone in the same conditions. These mixes will be improved and applied to the treatment of malnutrition in children