Trypsin has an optimal
operating pH of about 7.5-8.5 and optimal operating temperature of about
37.1°C.
As a protein trypsin has
assorted atomic weights depending on the source. For example, a atomic weight
of 23.3 kDa is appear for trypsin from bovine and beefy sources.
The action of trypsin is not
afflicted by the agitator inhibitor tosyl phenylalanyl chloromethyl ketone,
TPCK, which deactivates chymotrypsin. This is important because, in some
applications, like accumulation spectrometry, the specificity of break is
important.
Trypsin should be stored at
actual algid temperatures (between −20°C and −80°C) to
anticipate autolysis, which may aswell be impeded by accumulator of trypsin at
pH 3 or by application trypsin adapted by reductive methylation. When the pH is
adapted
aback to pH 8, action returns.