English Name: Pancreatin; Pancreatin from hog pancreas

Other Names: Pancreatic enzyme; Pancreatic ferment; Pancreatic alcohol; Pancreatic fluid; Pancreatic digestin;

CAS Number: 8049-47-6

Grade: BR

Molecular Weight: Approximately 23400

Potency: 1:4000

Trypsin Activity: ≥4000u/g

Pancreatic Amylase Activity: ≥30000u/g

Pancreatic Lipase Activity: ≥7000u/g

Loss on Drying: ≤5.0%

Fat: ≤20mg/g

Dissolution Method 1: Dissolve pancreatin in 90 mL of Ca2?, Mg2?-free PBS, then add PBS to a total volume of 100 mL (this enzyme is difficult to dissolve; if necessary, leave at 4°C overnight to dissolve). Adjust pH to approximately 7.2 before use, using 5.6% Na?CO?.

Dissolution Method 2: Maintain the solution in the reaction vessel at 80°C for at least half an hour, then reduce the temperature to 50°C by circulating tap water through the jacket. Add the required amount of pancreatin at an enzyme/substrate ratio of 1:30. Begin the enzymatic hydrolysis reaction with continuous stirring, adjusting the steam flow into the jacket to maintain the temperature at 50°C. During the reaction, maintain the pH of the solution at 8.0 to ensure maximum enzymatic activity by continuously adding a dilute NaOH solution. The enzymatic hydrolysis is complete 6 hours after adding pancreatin.

Dissolution Method 3: Precisely weigh 8.00 g NaCl, 0.40 g KCl, 0.09 g Na?HPO?·7H?O, 0.06 g KH?PO?, 0.01 g phenol red, and 0.35 g NaHCO?. Dissolve in approximately 800 mL of five-distilled water, mix thoroughly, and adjust the volume to 1000 mL. Aliquot, sterilize, and store as D-Hanks solution. Precisely weigh 0.125 g pancreatin, dissolve in 100 mL D-Hanks solution, leave at 4°C overnight, filter, aliquot, and store at -20°C for future use.

Properties: Off-white or light yellow amorphous powder. A mixture of proteases, lipases, and amylases extracted from various animal pancreases. Hygroscopic. Insoluble in ethanol. Aqueous solutions lose enzymatic activity upon boiling or exposure to acid. Maximum activity occurs in neutral or slightly alkaline media. Inactivated by mineral acids or excess hydroxides or carbonates.

Uses: Biochemical research. In a neutral or weakly alkaline environment (pH 6.8–8.5), trypsin converts proteins into peptones, pancreatic amylase converts starch into sugar, and pancreatic lipase breaks down fats into glycerol and fatty acids.

Storage: 2–8°C