Trypsin

Trypsin is supplied as powder that, in solution, acts to break down protein into its constituent amino acids.  The source is mammalian (porcine).  Optimum conditions tend to be in the range 40±20^oC and pH5-10.

Although trypsin will act on many different forms of protein, we have found its action on casein in low-fat milk allows good observations to be made.  By using a light meter or colorimeter connected to a datalogger, you can plot the different reactions rates as conditions such as temperature and pH are varied.

Suggested experimental protocol (new window, 0.1M, pdf format)

Results of datalogging experiment - change in light transmittance of low fat milk treated with trypsin at different temperatures (new window, 0.1M, pdf format)

Quicktime movie showing effect of trypsin on low fat milk.  Note, the tube on the left of the screen is the control (distilled water added in place of trypsin solution).  The other three tubes were conditioned at 5^oC, 25^oC and 55^oC respectively.  Opens in a new window, mp4 file, 6.4M.  Download the free Quicktime player.

Enzyme FAQ (new window)

Enzyme overview (new window, 0.1M, pdf format)

Enzyme MSDS -  Generic Enzyme Material Safety Data Sheet (new window, 0.1M, pdf format)