Peptone from soya beans is gained from papainic digestion of soya bean flour. It is used as a component in culture media for plants (Hill 1968) and can be seen as the vegetarian alternative to animal derived peptone sources, whereas it has a different amino acid profile. It contains a mixture of different peptides and amino acids, carbohydrates and vitamins.
GMO-free in accordance with EU Regulation 1829/2003 & 1830/2003. Produced with raw materials of plant origin only.
References:
Hill, G. P. "Shoot formation in tissue cultures of chrysanthemum ‘Bronze Pride’." Physiologia Plantarum 21.2 (1968): 386-389.
| Item information |
Value |
| Release class: |
Release class 0 |
| GHS-Pictograms: |
00 |
| CAS-Number: |
100209-45-8 |
| EG-Number: |
309-353-8 |
| Storage Temperature: |
15 - 25 °C |
| Appearance: |
Beige powder |
| Loss on drying: |
max. 5 % |
| pH (5 % solution) |
5.1 - 5.4 |
| Total nitrogen (TN): |
9.0 - 10.5 % |
| α-amino nitrogen (AN): |
2.5 - 3.0 % |
| Residue on ignition: |
max. 10.5 % |
| Chloride (as NaCl) |
max. 1 % |
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