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.
|Solubility in water:||2.2 kg/l at 20 °C|
|Storage Temperature:||15 - 25 °C|
|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 %|