Name: Pancrelipase (pocine pancreas)
Source: porcine pancreas
Pancrelipase is the most important enzyme for hydrolyzing dietary fat, and is an acidic protein molecule with an isoelectric point of 5.0. Pancreases, especially its slow-release formulations (e.g. Creon, Pancrease, Pertzye, Ultesa, Zenpep) are commercial mixtures of porcine pancreatic amylase (acting on starch hydrolase), pancreatic lipase and chymotrypsin.
It can catalyze the hydrolysis of fat into glycerol and fatty acid, and also catalyze the synthesis of fat and the exchange of fat.
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