This is accomplished by the trypsin, which is similar to, but more active than, the pepsin.
"Physiology and Hygiene for Secondary Schools"
Francis M. Walters, A.M.
The remarkable power which the pancreatic juice possesses of acting on all the food-stuffs appears to be due mainly to the presence of a specific element or ferment, known as trypsin.
"A Practical Physiology"
Albert F. Blaisdell