trypsin, n. [Gr. a rubbing, fr. to rub, grind. So called because it causes protein to break up or to fall apart.].
A proteolytic enzyme present in the pancreatic juice. Unlike the pepsin of the gastric juice, it acts in a neutral or alkaline fluid, and not only converts the albuminous matter of the food into soluble peptones, but also, in part, into leucin and tyrosin. [1913 Webster]