Pancreatin

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pancreatin

[pan′krē·əd·ən]
(biochemistry)
A cream-colored, amorphous powder obtained from the fresh pancreas of a hog; contains amylopsin, trypsin, steapsin, and other enzymes.

Pancreatin

 

an enzyme preparation obtained from the pancreas of swine or cattle. It contains the basic glandular enzymes, chiefly trypsin and amylase. Pancreatin is used in powder or tablet form for digestive disorders.