DE151561C - - Google Patents
Info
- Publication number
- DE151561C DE151561C DENDAT151561D DE151561DA DE151561C DE 151561 C DE151561 C DE 151561C DE NDAT151561 D DENDAT151561 D DE NDAT151561D DE 151561D A DE151561D A DE 151561DA DE 151561 C DE151561 C DE 151561C
- Authority
- DE
- Germany
- Prior art keywords
- percent
- table salt
- extract
- protein
- solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 235000019749 Dry matter Nutrition 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 229940041514 Candida albicans extract Drugs 0.000 claims 1
- 239000012138 yeast extract Substances 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 239000000706 filtrate Substances 0.000 description 2
- 210000000805 Cytoplasm Anatomy 0.000 description 1
- 241000209149 Zea Species 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000008043 acidic salts Chemical class 0.000 description 1
- 230000002378 acidificating Effects 0.000 description 1
- 210000004027 cells Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005824 corn Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Peptides Or Proteins (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
JhVz- Iin le4.ii.ii.VMc JhVz- Iin le4.ii.ii.VMc
KAISERLICHES A IMPERIAL A
PATENTAMT.PATENT OFFICE.
In der letzten Zeit sind eine Anzahl von Verfahren bekannt geworden, um die Extraktstoffe der Hefe durch Auskochen, durch Selbstgärung oder durch Verflüssigung mittels gewisser Agenzien in der Kälte zu gewinnen. Im nachfolgenden soll eine Erfindung beschrieben werden, welche den Zweck hat, die nach diesen Verfahren erhaltenen Extraktstoffe von dem immer darin enthaltenen Eiweiß zu befreien.In recent times a number of methods have become known to treat the extract substances the yeast by boiling, by self-fermentation or by liquefaction by means of of certain agents in the cold. The following is an invention which has the purpose of removing the extract substances obtained by this process from the substances always contained therein Free egg whites.
Die auf die eine oder andere Weise verflüssigte Hefe wird in der Regel derart weiter verarbeitet, daß man sie mit oder ohne Zusatz von Wasser aufkocht und filtriert. Hierbei bleiben die leeren Hefezellen zusammen mit dem in dem Hefeprotoplasma enthaltenen und durch das Aufkochen geronnenen Eiweiß zurück, während die Extraktstoffe in das Filtrat gehen. Diese Trennung des Eiweiß ist jedoch eine sehr unvollkommene, denn _., wenn man das Filtrat bis zu einem Extraktgehalt von etwa 20 Prozent eindampft und nach Zusatz von Kochsalz, so daß die Lösung etwa 10 Prozent davon enthält, nochmais aufkocht, so erhält man wieder eine Abscheidung von Eiweiß. Aber auch jetzt sind noch nicht alle Proteinkörper entfernt, und selbst wenn man die Lösung ganz mit Kochsalz sättigt, ,gelingt es nicht, die Abscheidung zu einer vollständigen zu machen. Es wurde nun gefunden, daß die Entfernung der Eiweißstoffe darum . so schwierig ist, weil diese anfänglich anscheinend in nukleinartiger Bindung vorhanden sind und sich daher weder durch Kochen noch durch Zusatz von Kochsalz ausfällen lassen. Sobald man jedoch die Lösung weiter eindampft bis zur richtigen Extraktkorizentration, also auf 70 bis 80 Prozent Trockengehalt, findet in der eingedickten Masse eine Spaltung der zusammengesetzten Eiweißkörper statt. Vielleicht sind die anorganischen Salze der Hefe, welche sauer reagieren, die Veranlassung zu dieser Zerlegung; es wäre dann erklärlich, warum die Spaltung nur bei der hohen Konzentration der Masse, nicht aber beim Kochen der verdünnten Lösungen stattfindet, indem in diesem Falle die spaltende Wirkung der sauer reagierenden Salze nicht so zur Geltung kommt.The yeast liquefied in one way or another will usually continue in this way processed that they are boiled with or without the addition of water and filtered. Here the empty yeast cells remain together with that contained in the yeast protoplasm and by boiling back the coagulated protein, while the extract substances are in the Go filtrate. However, this separation of the protein is a very imperfect one, because _. if the filtrate is evaporated to an extract content of about 20 percent and after adding table salt so that the solution contains about 10 percent of it, still corn boils up, a deposit of protein is obtained again. But even now not all protein bodies have been removed, and even if the solution is completely saturated with table salt, the separation will not succeed to make a full one. It has now been found that the removal of the proteins is about it. so difficult is because these are initially apparently present in nucleus-like bond and therefore cannot be precipitated either by boiling or by adding table salt. As soon however, the solution is further evaporated until the extract is correctly concentrated, So to 70 to 80 percent dry matter, there is a split in the thickened mass the compound protein body instead. Maybe the inorganic salts the yeast, which react acidic, the cause of this decomposition; it would be then explain why the split occurs only at the high concentration of the mass, but not when boiling the dilute solutions takes place, in this case the splitting The effect of the acidic salts does not come into its own.
Man treibt das Eindampfen also so weit, bis die Konsistenz des Extraktes auf 70 bis 80 Prozent Trockengehalt gestiegen ist. Dann gibt man Wasser und so viel Kochsalz hinzu, daß die Lösung etwa 20 Prozent Extrakt und etwa 10 Prozent' Kochsalz enthält, kocht auf und filtriert den entstandenen Eiweißniederschlag ab. Die Konzentration kann auch stärker oder schwächer sein, die angeführte von etwa 20 Prozent hat sich aber als die praktischste erwiesen.The evaporation is carried out until the consistency of the extract is 70 to 80 percent dryness has increased. Then you give water and so much table salt add that the solution contains about 20 percent extract and about 10 percent table salt, boils and filters off the resulting protein precipitate. The concentration can also be stronger or weaker, the cited of about 20 percent has but proved to be the most practical.
~ Das gewonnene Produkt dient, flüssig oder zur Sirupkonsistenz eingedampft, als Ersatz für Fleischextrakt.~ The product obtained, in liquid form or evaporated to a syrup consistency, serves as a substitute for meat extract.
Claims (1)
Publications (1)
Publication Number | Publication Date |
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DE151561C true DE151561C (en) |
Family
ID=418374
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DENDAT151561D Active DE151561C (en) |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE151561C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6062758A (en) * | 1996-04-04 | 2000-05-16 | Rotring International Gmbh & Co. Kg | Ink writing implement |
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0
- DE DENDAT151561D patent/DE151561C/de active Active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6062758A (en) * | 1996-04-04 | 2000-05-16 | Rotring International Gmbh & Co. Kg | Ink writing implement |
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