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.
The polyphenol content of Type A2 is reduced during the manufacturing process through a special purification procedure and is therefore lower compared to other soy-based peptone types, which can improve tolerability in certain cultures.
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 |
| CAS-Number: |
100209-45-8 |
| GHS-Pictograms: |
00 |
| Specifications: |
| Parameter |
Value |
| Solubility in water (5 % solution) |
Fully soluble |
| pH (5 % solution) |
6.7 - 7.7 |
| Loss on drying |
≤ 6 % |
| Total nitrogen TN |
8.4 - 9.4 % |
| α-Amino nitrogen AN |
2.8 - 3.8 % |
| AN/TN × 100 |
30 - 45 |
| Residue on ignition |
≤ 19 % |
| Chloride (NaCl) |
≤ 1 % |
| Filtrability |
≤ 300 s |
| Total aerobic microbial count |
≤ 1000 / g |
| Endotoxin |
< 1000 EU/g |
| Staphylococcus aureus |
Absent / 10 g |
| Salmonella |
Absent / 25 g |
| Escherichia coli |
Absent / g |
| Coliforms |
≤ 10 / g |
| Yeasts and moulds |
≤ 20 / g |
|
| EG-Number: |
309-353-8 |
| Storage Temperature: |
15 - 25 °C |
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