pancreatin is produced from pancreatic glands customizing enzyme activity specifications

    This solid enzymatic formulation is derived from the pancreatic tissue of animals, and it encompasses three key active components: trypsin, lipase, and amylase. Among these constituents, trypsin takes precedence as the primary ingredient. With a molecular weight of 23300, trypsin is categorized as an endopeptidase. Under specific temperature and pH parameters, this enzyme with the given molecular weight is capable of breaking down macromolecular proteins into smaller peptides and amino acids. Owing to this unique hydrolysis property, the preparation is well-suited for a wide array of applications, including the hydrolysis of diverse animal-sourced proteins, as well as the production processes within the feed, leather, textile, and pharmaceutical sectors.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.