Aspergillopepsin I  (Synonyms: Aspergillus acid protease)

Aspergillopepsin I (Aspergillus acid protease) is a metal-containing aspartic protease that catalyzes the hydrolysis of peptide bonds in soybean 7S globulin, soybean 11S globulin and various proteins, with broad specificity. Aspergillopepsin I is intended for use in wine production, where it hydrolyzes haze-forming proteins into small peptides to prevent turbidity during storage. Aspergillopepsin I can be used in studies related to soybean protein hydrolysis and wine production^[1][2].

Aspergillopepsin I can hydrolyze defatted soybean meal, increasing the contents of soluble protein, amino nitrogen, free amino acids, and small molecular peptides with molecular weight <3 kDa in the hydrolysate^[1].
Aspergillopepsin I exhibits the highest relative activity at pH 3.5 and 35-40°C. It maintains pH stability within the range of pH 3.0-3.5, thermal stability within 20-50°C, and possesses salt tolerance. Its activity is promoted by K⁺ and Zn²⁺, and slightly inhibited by Mg²⁺, Cu²⁺, Co²⁺ and Fe^2+[1].
Aspergillopepsin I does not induce gene mutations in bacterial strains, nor does it cause chromosomal aberrations in mammalian cells^[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

The no-observed-adverse-effect level (NOAEL) of Aspergillopepsin I for 90-day oral administration in rats is 919 mg TOS/kg bw/day; its amino acid sequence matches known respiratory allergens, presenting a low but non-excludable risk of dietary allergic sensitization^[2].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

9025-49-4

Solid

Light brown to brown

[Aspergillopepsin I]

3.4.23.18

≥700000 U/g soild

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Yao H, et al. Aspergillopepsin I, an Acid Protease from the Marine Fungus Aspergillus Tubingensis: Purification, Characterisation and Visualisation of its Hydrolysis of Soybean Protein. Characterisation and Visualisation of its Hydrolysis of Soybean Protein.
  

  [2]. EFSA Panel on Food Contact Materials, et al. Safety evaluation of a food enzyme containing aspergillopepsin I and II from the Aspergillus niger var. macrosporus strain PTG8398. EFSA J. 2022;20(8):e07471. Published 2022 Aug 11.  [Content Brief]