What are enzymes made from meat byproducts called?

Enzymes made from meat byproducts are commonly referred to as pancreatic enzymes. These enzymes, including various proteases, lipases, and amylases, are derived from the pancreas of animals, often used in food processing and digestion aids. They play a critical role in breaking down proteins, fats, and carbohydrates, which is crucial for nutrient absorption in the body.

Pancreatic enzymes are specifically known for their efficiency in facilitating the digestion process. For example, trypsin and chymotrypsin, while important enzymes for protein digestion, are more specific types of pancreatic enzymes. The distinction of "pancreatic" captures the broader category that includes many types of digestive enzymes sourced from animal meat.

The other options provided include enzymes that have specific roles in different processes. For instance, lactase is responsible for breaking down lactose in dairy, while amylase breaks down starches into sugars. Pepsin is important for protein digestion in the stomach, and lipase helps digest fats. However, these are not derived directly from meat byproducts in the same manner as pancreatic enzymes, which are a direct product of the pancreatic glands in animals. Thus, "pancreatic enzymes" is the most accurate descriptor for enzymes made from meat by