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Showing results for trypsin. Search instead for trypsins.

trypsin

American  
[trip-sin] / ˈtrɪp sɪn /

noun

Biochemistry.
  1. a proteolytic enzyme of the pancreatic juice, capable of converting proteins into peptone.


trypsin British  
/ ˈtrɪpsɪn, ˈtrɪptɪk /

noun

  1. an enzyme occurring in pancreatic juice: it catalyses the hydrolysis of proteins to peptides and is secreted from the pancreas in the form of trypsinogen See also chymotrypsin

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

trypsin Scientific  
/ trĭpsĭn /
  1. An enzyme that aids digestion by breaking down proteins. It is produced by the pancreas and secreted into the small intestine, where it catalyzes the cleavage of peptide bonds connecting arginine or lysine to other amino acids.


Other Word Forms

Etymology

Origin of trypsin

1875–80; irregular < Greek trîps ( is ) friction ( trī́b ( ein ) to rub + -sis -sis ) + -in 2; so called because first obtained by rubbing the pancreas

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Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

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The protein simulated in this case is called trypsin, a heavyweight in the world of biology.

From Barron's May 5, 2026

The motor uses the digestive enzyme trypsin to cut the peptides and convert them into the energy it needs to propel itself.

From Science Daily Feb. 26, 2024

Another, which Whitcomb's group identified over a decade ago, is caused when a digestive enzyme, trypsin, is activated at the wrong time and digests the pancreas from within.

From Scientific American Jul. 21, 2014

After digestion of wild-type TcdB2–TccC3 overnight with 2mM trypsin solution, peptides of the protein were evaporated and dissolved in 0.1% formic acid before HPLC-MS separation.

From Nature Apr. 4, 2014

Among the better known of these non-vital ferments are rennet, the milk-curdling enzym; diastase or ptyalin of the saliva, the starch-converting enzym; pepsin and trypsin, the digestive ferments of the animal body.

From Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying by Russell, H. L. (Harry Luman)

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