Pancreatin is a digestive enzyme produced by the pancreas and delivered to the small intestine for the hydrolysis of complex nutrients. Pancreatin contains enzymatic components including trypsin, amylase and lipase, ribonuclease, and protease, produced by the exocrine cells of the porcine pancreas. This combination of enzymes allows it to hydrolyze proteins, starch and fats.
Contains many enzymes, including amylase, trypsin, lipase, ribonuclease and protease.
Pancreatin will convert not less than 25 times its weight of potato starch into soluble carbohydrates in 5 minutes in water at 40°C, will digest not less than 25 times its weight of casein in 60 minutes at pH 7.5 at 40°C and will release not less than microequivalents of acid per min per mg pancreatin from olive oil at pH 9.0 at 37°C.
Grade: USP
Specific Activity: Amylase Activity ≥ 25 USP u/mg
Protease Activity ≥ 25 USP u/mg
Lipase Activity ≥ 2.0 USP u/mg
Key Applications: Metabolism
Application Areas: Cell Biology & Analysis
Research Areas: Cell Biology
Product Type: Proteins, Enzymes & Peptides
Presentation: Off-White Powder
Format: Stable Powder; proteolytic and diastatic activities are 1X N.F. Std.
Foreign activity: Salmonella sp and E. coli Absent
Loss on Drying: ≤ 5%
NOTES: Fat * if each activity is > 3× the minimum -≤6.0% * if each activity is < 3× the minimum - ≥ 3.0%
Solubility: Partly soluble in water; insoluble in alcohol.
Storage & Handling: Store at -20°C