Pancreatin

Name:
Pancreatin
Detailed information:
A mixture of enzymes, principally pancreatic amylase, trypsin, and pancreatic lipase. Obtained from the pancreas of hog or ox.

Properties:

Cream-colored amorphous powder; characteristic odor. Acts upon starch and proteins. Soluble in water; insoluble in alcohol. It changes protein into proteoses and derived substances, and starch into dextrins and sugars. Its greatest activity is in neutral or slightly alkaline media.

Derivation:

Pancreas gland is extracted by macerating with chloroform, water, dilute boric acid, glycerol, or alcohol; filtered; and evaporated.

Grade:

NF.

Use:

Preparation of so-called predigested protein nutrients, in bating compounds of leather; to remove starch and protein sizings from textiles.