digestion by pancreas

The pancreas is a elongated organ, light tan or pinkish in color, that lies in close proximity to the duodenum. It is covered with a very thin connective tissue capsule which extends inward as septa, partitioning the gland into lobules. The image below shows a canine pancreas in relation to the stomach and duodenum.

The bulk of the pancreas is composed of pancreatic exocrine cells and their associated ducts. Embedded within this exocrine tissue are roughly one million small clusters of cells called the Islets of Langerhans, which are the endocrine cells of the pancreas

Pancreatic juice is composed of digestive enzymes

1. Proteases The two major pancreatic proteases are trypsin and chymotrypsin,

Trypsin and chymotrypsin digest proteins into peptides and peptides into smaller peptides, but they cannot digest proteins and peptides to single amino acids

2. Pancreatic Lipase A major component of dietary fat is triglyceride, or neutral lipid. A triglyceride molecule cannot be directly absorbed across the intestinal mucosa. Rather, it must first be digested into a 2-monoglyceride and two free fatty acids. The enzyme that performs this hydrolysis is pancreatic lipase, which is delivered into the lumen of the gut as a constituent of pancreatic juice

3. Amylase
The major dietary carbohydrate for many species is starch, a storage form of glucose in plants. Amylase (technically alpha-amylase) is the enzyme that hydrolyses starch to maltose (a glucose-glucose disaccharide), as well as the trisaccharide maltotriose and small branchpoints fragments called limit dextrins. The major source of amylase in all species is pancreatic secretions, although amylase is also present in saliva of some animals, including humans.