P10-025500P · Cell dissociation enzymes - Trypsin powder (porcine origin) 1: 250

Dissociation of cell monolayers or tissues. This dissociation step can be enzymatic (shaking with or without a mild detergent) or mechanical (scraper), depending on the level of cell adherence and their sensitivity to proteases. The inhibitor reduces the biological activity of trypsin by controlling the activation and catalytic reactions of proteins. It competes with proteins to bind to trypsin, rendering it unavailable to bind to proteins during the digestion process. Trypsin inhibitors are heat-sensitive