Chicken pancreatic enzymes for clinical use: 2. Preparation and storage stability of lipase‐rich pancreatin

Abstract

AbstractA lipase‐rich pancreatin was prepared from chicken pancreas by extracting the pancreatic pulp with phosphate‐buffered saline (pH8·0), precipitating the soluble enzyme by cold isopropanol, and drying under vacuum. Loss of lipase activity was 8% on a laboratory scale (20 g) and 43% on a pilot scale (200 g). Precipitation of the enzyme by acetone resulted in lipase activity losses of 35 and 70%, respectively. Protease and lipase activity was compared with that of several commercial preparations of porcine origin. The chicken pancreatin exhibited good stability when stored over a period of 4 months at 45°C. However, storage in an atmosphere of high water activity (aw = 0·8) resulted in the activation of trypsinogen and chymotryp‐sinogen and consequent inactivation of amylase and lipase.