Peptone from soybean

Item number: AD1210

Category: Pepton


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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.


Hill, G. P. "Shoot formation in tissue cultures of chrysanthemum ‘Bronze Pride’." Physiologia Plantarum 21.2 (1968): 386-389.

GHS-Pictograms: 00
CAS-Number: 91079-46-8
EG-Number: 293-434-7
Solubility in water: 2.2 kg/l at 20 °C
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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