pan"cre*a*tin(?), n. [See pancreas.] (Physiol. Chem.) One of the digestive enzymes of the pancreatic juice.
By some the term pancreatin is restricted to the amylolytic ferment of the pancreatic juice (amylase), by others it is applied to trypsin, and by still others to steapsin (the lipase of pancreatic juice).
[1913 Webster +PJC]
2. A preparation of pancreatic juice, usually obtained from the ox or hog, containing the three main digestive enzymes trypsin, amylase, and lipase, and used in medicine as an aid to digestion.
[1913 Webster + PJC]
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