pancreatin powder use in industry of pharmaceutical food customizing enzyme activity specifications

   Pancreatin enzyme is obtained from the pancreatic glands of porcine or bovine origin. Its core components include trypsin, amylase and lipase, along with small amounts of chymotrypsin and elastase as supplementary ingredients. Trypsin breaks down proteins into amino acids and small peptide chains, amylase decomposes starch into carbohydrate substances, and lipase facilitates the breakdown of fats into glycerol and fatty acids. These components work synergistically to improve the absorption of nutrients in the intestinal tract.

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.