Trypsin is a pancreatic serine protease found in the digestive system of many vertebrates, where it hydrolyses proteins.
Trypsin cleaves peptide chains mainly at the carboxyl side of the amino acids lysine or arginine. Its appearance is white lyophilized or crystalline powder.
The enzyme could easily be autolyzed and is soluble in water, but insoluble in ethanol, ether and glycerol.
Trypsin enzyme can be employed in ointment or as a wet or dry dressing. In solution trypsin may be used as aerosol to liquefy tenacious sputum in bronchial disorder.
Trypsin preparations are widely utilized in food processing as a baking enzyme to improve the workability of dough, in the extraction of seasonings and flavourings from vegetable or animal proteins and in the manufacture of sauces, to control aroma formation in cheese and milk products.
It is also used to improve the texture of fish products, as meat tenderizer, in cold stabilization of beer, in the production of hypoallergenic food where proteases break down specific allergenic proteins into nonallergenic peptides.