DE4241893A1 - Industrial prodn. of ascorbin oxidase enzymes from gourds - by preparing fruit juice and adding sodium hydroxide, rendering enzymes water soluble - Google Patents
Industrial prodn. of ascorbin oxidase enzymes from gourds - by preparing fruit juice and adding sodium hydroxide, rendering enzymes water solubleInfo
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- DE4241893A1 DE4241893A1 DE4241893A DE4241893A DE4241893A1 DE 4241893 A1 DE4241893 A1 DE 4241893A1 DE 4241893 A DE4241893 A DE 4241893A DE 4241893 A DE4241893 A DE 4241893A DE 4241893 A1 DE4241893 A1 DE 4241893A1
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- sodium
- enzymes
- sodium hydroxide
- enzyme
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- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 title claims abstract description 42
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 title claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 14
- 102000004316 Oxidoreductases Human genes 0.000 title claims abstract description 11
- 108090000854 Oxidoreductases Proteins 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 7
- 235000009852 Cucurbita pepo Nutrition 0.000 title claims abstract description 5
- 241000219104 Cucurbitaceae Species 0.000 title abstract 2
- 235000015203 fruit juice Nutrition 0.000 title 1
- 238000009877 rendering Methods 0.000 title 1
- 241000196324 Embryophyta Species 0.000 claims abstract description 7
- 240000001980 Cucurbita pepo Species 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 3
- 230000001681 protective effect Effects 0.000 claims abstract 2
- 239000000047 product Substances 0.000 claims description 18
- 239000012071 phase Substances 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- 239000011734 sodium Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 238000000108 ultra-filtration Methods 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000007791 liquid phase Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 235000015192 vegetable juice Nutrition 0.000 claims description 5
- TZCXTZWJZNENPQ-UHFFFAOYSA-L barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000004108 freeze drying Methods 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 235000000832 Ayote Nutrition 0.000 claims description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 3
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 claims description 3
- WDIHJSXYQDMJHN-UHFFFAOYSA-L barium chloride Chemical compound [Cl-].[Cl-].[Ba+2] WDIHJSXYQDMJHN-UHFFFAOYSA-L 0.000 claims description 3
- 229910001626 barium chloride Inorganic materials 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 235000015136 pumpkin Nutrition 0.000 claims description 3
- 229910001415 sodium ion Inorganic materials 0.000 claims description 3
- 239000002202 Polyethylene glycol Substances 0.000 claims description 2
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 2
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 210000003763 chloroplast Anatomy 0.000 claims description 2
- 238000000502 dialysis Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000009776 industrial production Methods 0.000 claims description 2
- 229920001223 polyethylene glycol Polymers 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 claims 4
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 claims 2
- CBWUNQZJGJFJLZ-UHFFFAOYSA-N [Cl].Cl Chemical compound [Cl].Cl CBWUNQZJGJFJLZ-UHFFFAOYSA-N 0.000 claims 1
- 235000019270 ammonium chloride Nutrition 0.000 claims 1
- 238000005352 clarification Methods 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000011265 semifinished product Substances 0.000 claims 1
- 238000010257 thawing Methods 0.000 claims 1
- 230000009471 action Effects 0.000 abstract description 2
- 230000000979 retarding effect Effects 0.000 abstract 1
- 230000002255 enzymatic effect Effects 0.000 description 7
- 238000004321 preservation Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 235000010323 ascorbic acid Nutrition 0.000 description 4
- 239000011668 ascorbic acid Substances 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-O Ammonium Chemical compound [NH4+] QGZKDVFQNNGYKY-UHFFFAOYSA-O 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 229910052788 barium Inorganic materials 0.000 description 1
- DSAJWYNOEDNPEQ-UHFFFAOYSA-N barium atom Chemical compound [Ba] DSAJWYNOEDNPEQ-UHFFFAOYSA-N 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- IXCSERBJSXMMFS-UHFFFAOYSA-N hcl hcl Chemical compound Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y110/00—Oxidoreductases acting on diphenols and related substances as donors (1.10)
- C12Y110/03—Oxidoreductases acting on diphenols and related substances as donors (1.10) with an oxygen as acceptor (1.10.3)
- C12Y110/03003—L-ascorbate oxidase (1.10.3.3)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/0004—Oxidoreductases (1.)
- C12N9/0055—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10)
- C12N9/0057—Oxidoreductases (1.) acting on diphenols and related substances as donors (1.10) with oxygen as acceptor (1.10.3)
- C12N9/0063—Ascorbate oxidase (1.10.3.3)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Biomedical Technology (AREA)
- Biotechnology (AREA)
- Enzymes And Modification Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
Diese Erfindung betrifft ein Verfahren zur industriellen Her stellung des Ascorbinoxydase-Enzyms, das zur Konservierung in den biologischen oxidationshemmenden Schutzsystemen von pflanzlichen oder tierischen Nahrungsmitteln verwendbar ist, durch Extraktion aus Pflanzen.This invention relates to a process for industrial manufacture position of the ascorbic oxidase enzyme, which is used for preservation in the biological antioxidant protection systems from vegetable or animal food can be used, by extraction from plants.
Zur Konservierung von Nahrungsmitteln, ob nun pflanzliche oder tierische Extrakte, ist bereits die Zugabe eines biolo gischen Enzymsystems an ein flüssiges Medium bekannt, das ge eignet ist, den in diesem Medium vorhandenen freien Sauer stoff zu beseitigen.For the preservation of food, whether plant-based or animal extracts, is already adding a biolo genetic enzyme system known to a liquid medium, the ge is suitable, the free acid present in this medium eliminate substance.
Das fragliche biologische System besteht aus einem spezifi schen Wasserstoffspender, insbesondere Ascorbinsäure, und dem Ascorbinoxydase-Enzym.The biological system in question consists of a specific 's hydrogen donor, especially ascorbic acid, and the Ascorbic Oxidase Enzyme.
Dieses System wirkt, indem es den Sauerstoff direkt beseitigt (und nicht nur die oxydierten Verbindungen der Phenolasen re duziert), und hemmt daher die Wirkung der Phenolasen durch Sauerstoffentzug.This system works by removing oxygen directly (and not just the oxidized compounds of the phenolases right induced), and therefore inhibits the action of the phenolases Deprivation of oxygen.
Genauer ausgedrückt, wirkt in den obengenannten Systemen das Ascorbinoxydase-Enzym mit Ascorbinsäure (und Homologen) gemäß der folgenden Reaktion als biologischer Katalysator für die Reduktion des Sauerstoffs:More specifically, that works in the above systems Ascorbic oxidase enzyme with ascorbic acid (and homologues) according to the following reaction as a biological catalyst for the Reduction of oxygen:
In dieser Reaktion wird mit enzymatischer Einheit die Menge an Ascorbinoxydase-Enzymen definiert, der die Reduktion von 10 µl Sauerstoff bei Zimmertemperatur (25°C) mit 1 mg/ml Ascorbinsäure entspricht.In this reaction, the quantity with enzymatic unit on ascorbic oxidase enzymes, which reduces the reduction of 10 µl oxygen at room temperature (25 ° C) with 1 mg / ml Ascorbic acid corresponds.
Für die industrielle Anwendung des biologischen Konservie rungssystems Ascorbinsäure-Ascorbinoxydase haben sich enzyma tische Produkte mit einem Gehalt an Ascorbinoxydase-Enzymen nicht unter 50 enzymatischen Einheiten pro ml als notwendig ergeben, und dieser Erfindung liegt die wichtige Aufgabe zu grunde, ein einfaches und wirtschaftliches Verfahren zur in dustriellen Herstellung von enzymatischen ascorbinoxidasi schen Produkten zu schaffen, die zwischen 50 und 70 enzymati sche Einheiten pro ml enthalten.For the industrial application of biological preservation ascorbic acid ascorbic oxidase have enzyma table products containing ascorbic oxidase enzymes not below 50 enzymatic units per ml as necessary result, and this invention has the important object reasons, a simple and economical process for in industrial production of enzymatic ascorbinoxidasi to create products that contain between 50 and 70 enzymatic contain units per ml.
Eine weitere Aufgabe dieser Erfindung besteht darin, ein Ver fahren zu schaffen, das es ermöglicht, enzymatische ascor binoxidasische Produkte zu erhalten, die vollkommen in Wasser löslich sind.Another object of this invention is to provide a ver driving that enables enzymatic ascor Get binoxidasic products that are completely in water are soluble.
Eine weitere wichtige Aufgabe dieser Erfindung besteht darin, ein Verfahren zur Herstellung von enzymatischen ascorbin oxidasischen Produkten von hoher Reinheit zu schaffen, die insbesondere frei sind von Pigmenten, die von pflanzlichen Matrizen abstammen wie Chlorophyll und Karotin, die die organoleptischen Eigenschaften der zu schützenden Nahrungs mittel verändern könnten.Another important object of this invention is a process for the production of enzymatic ascorbin to create oxidic products of high purity that are especially free of pigments from vegetable Matrices descend like chlorophyll and carotene, which the organoleptic properties of the food to be protected could change funds.
Um diese Aufgabe und weitere, die aus der folgenden detail lierten Beschreibung hervorgehen, zu lösen, hat diese Erfin dung ein Verfahren zur industriellen Herstellung von Ascor binoxydase zum Gegenstand, das darin besteht, Kürbisfrüchte (cucurbita pepo) oder andere Arten in Handelsqualität zu be handeln, indem sie in fließendem Wasser gereinigt, gewürfelt und mittels Zerkleinerung bei hoher Geschwindigkeit homogeni siert werden, die homogenisierte Masse zu zentrifugieren oder zu klären, um das Feste von der Flüssigphase zu trennen, und daraus einen flüssigen pflanzlichen Saft zu erhalten, den ge nannten Saft zu filtern und ihn mit Natriumhydroxyd zu behan deln, um seinen pH-Wert zu erhöhen, damit das Ascorbinoxy dase-Enzym vollkommen löslich wird. Auf die Behandlung mit Natriumhydroxyd folgen weitere Phasen, die darin bestehen, die Lösung zu zentrifugieren und mit Barium- und Ammonium chlorid anzureichern, um die Pigmente der Chloroplaste zu be seitigen und das Natriumion abzutrennen.To complete this task and others that come from the following detail solved description has to solve this inven a process for the industrial manufacture of Ascor binoxydase to the object, which consists of pumpkin fruits (cucurbita pepo) or other species of commercial quality act by being cleaned in running water, diced and homogenizing by high speed comminution be centrifuged or the homogenized mass clarify to separate the solid from the liquid phase, and to obtain a liquid vegetable juice, the ge called juice to filter and treat it with sodium hydroxide to increase its pH so that the ascorbinoxy the enzyme becomes completely soluble. On treatment with Sodium hydroxide follows other phases, which consist in centrifuge the solution and use barium and ammonium Enrich chloride to be the pigments of the chloroplasts sides and separate the sodium ion.
Wenn man den genannten Extrakt in einer auf die erfindungs gemäße Herstellung folgenden Phase vor der Phase der Behand lung mit Natriumhydroxyd verwenden will, wird der pflanzliche Saft zum Zweck der Konservierung und Lagerung auf eine Tempe ratur von wenigstens -20°C gekühlt. Das erhaltene Produkt kann in flüssigem Zustand verwendet werden und auch in einer Zwischenphase, z. B. nach der Behandlung mit Natriumhydroxyd, einem Gefriertrocknen unterzogen werden.If you put the extract mentioned in one on the Invention according to the following phase before the treatment phase If you want to use sodium hydroxide, the vegetable Juice for preservation and storage on a tempe cooled to at least -20 ° C. The product obtained can be used in a liquid state and also in a Intermediate phase, e.g. B. after treatment with sodium hydroxide, freeze-dried.
Weitere Merkmale und Vorteile ergeben sich aus der folgenden detaillierten Beschreibung unter Bezugnahme auf die beige fügte Zeichnung, die als nicht einschränkendes Beispiel gilt und den Aufbau einer industriellen Anlage zur Durchführung des Verfahrens gemäß dieser Erfindung schematisch darstellt. Further features and advantages result from the following detailed description with reference to the beige added drawing, which is a non-limiting example and the construction of an industrial facility for implementation of the method according to this invention schematically.
Bezugnehmend auf die Zeichnung werden Kürbisfrüchte F in Han delsqualität in einer Besprüh-Waschstation 10 einer stetigen Reinigung unterzogen, um Erde und anderen eventuell auf der Schale vorhandenen Schmutz zu entfernen.With reference to the drawing, pumpkin fruits F in commercial quality are subjected to constant cleaning in a spraying washing station 10 in order to remove soil and other dirt which may be present on the skin.
Von der Waschstation werden die Früchte zu einer Schneidema schine (cutter) oder Würfelschneidmaschine 11 befördert, die sie in Quader oder Würfel von ca. 1 cm Kantenlänge schneidet, und von dort zu einem Homogenisator 12 oder Kolloidmühle oder ähnlichem transportiert, der vorzugsweise unter Vakuum arbei tet, und der die Würfel zu homogenem Fruchtmark zerkleinert, dem im Verhältnis 1/1 (Gewicht) Wasser zugesetzt wird, das über eine Rohrleitung 13 zugeführt wird. Eine Pumpe 14 führt das flüssige Fruchtmark einer Trennschleuder 15 zu, in der die Trennung der Flüssigphase von der Feststoffphase statt findet. Die letztere wird gesammelt, um mittels einer Entlee rungsleitung CE beseitigt zu werden.From the washing station, the fruits are conveyed to a cutting machine (cutter) or cube cutting machine 11 , which cuts them into cuboids or cubes with an edge length of approximately 1 cm, and from there to a homogenizer 12 or colloid mill or the like, which preferably works under vacuum tet, and crushed the cubes into homogeneous pulp, which is added in a ratio of 1/1 (weight) water, which is supplied via a pipe 13 . A pump 14 feeds the liquid fruit pulp to a centrifugal separator 15 , in which the liquid phase is separated from the solid phase. The latter is collected to be removed by means of a drain line CE.
Die getrennte Flüssigphase besteht aus pflanzlichem Saft, der in einer Filterpresse 16 einer Filterung unterzogen wird, eventuell unter Zusatz eines Filterhilfsstoffs. Das entstan dene Produkt, das praktisch frei von allen kleinen Fasertei len ist, wird durch eine Ultrafiltrations-Maschine 17 mit semipermeabler Membran passiert, und der Ultrafiltrations rückstand wird rückgeführt, bis sich der ursprüngliche trockene Rückstand wieder ergibt.The separated liquid phase consists of vegetable juice, which is subjected to filtering in a filter press 16 , possibly with the addition of a filter aid. The resulting product, which is practically free of all small fiber parts, is passed through an ultrafiltration machine 17 with a semipermeable membrane, and the ultrafiltration residue is recycled until the original dry residue is obtained again.
Das konzentrierte enzymatische Produkt weist aufgrund des von der pflanzlichen Matrize stammenden vorhandenen Chlorophylls und Karotins eine grüne Farbe auf, sein Volumen ist zehn- bis fünf zehnfach kleiner als das ursprüngliche Volumen, und sein pH-Wert liegt bei 5,5. Dieses Produkt wird in eine Kühlzelle 18 gefüllt und zwecks Konservierung und Lagerung auf eine Temperatur unter -20°C gekühlt.The concentrated enzymatic product has a green color due to the chlorophyll and carotene present from the plant matrix, its volume is ten to five times less than the original volume, and its pH is 5.5. This product is filled into a cooling cell 18 and cooled to a temperature below -20 ° C for preservation and storage.
Zum Zeitpunkt der Verwendung wird das Produkt auf getaut und in einen Reaktor 19 geleitet, wo es einer Behandlung unterzo gen wird, die geeignet ist, das Enzym löslich zu machen. Dem pH-Wert 5,5 des aufgetauten Produkts entspricht nämlich ein isoelektrischer Punkt 5, 6 des Enzyms, und daher ist das ge nannte Enzym nicht löslich und/oder an die pflanzliche Matrize gebunden. Das Löslichmachen des Enzyms wird erf in dungsgemäß erreicht durch Erhöhen des pH-Werts, und zu diesem Zweck wird dem aufgetauten Produkt im Reaktor 19 Natrium hydroxyd (NaOH) beigemengt, bis der pH-Wert dieses Produkts auf 8 gebracht ist. Neben der Erhöhung des pH-Werts verhin dert die Natriumhydroxyd-Behandlung, daß die in dem Saft vor handenen Proteine sich mit unlöslichen Mizellen binden und macht daher die genannten Proteine löslich, wobei sie deren folgendes Abtrennen ermöglicht.At the time of use, the product is thawed and passed into a reactor 19 where it is subjected to a treatment capable of solubilizing the enzyme. The pH 5.5 of the thawed product namely corresponds to an isoelectric point 5 , 6 of the enzyme, and therefore the said enzyme is not soluble and / or bound to the vegetable matrix. Solubilization of the enzyme is achieved in accordance with the invention by increasing the pH, and for this purpose sodium hydroxide (NaOH) 19 is added to the thawed product in the reactor until the pH of this product is brought to 8. In addition to increasing the pH, the sodium hydroxide treatment prevents the proteins present in the juice from binding with insoluble micelles and therefore makes the proteins mentioned soluble, thereby enabling their subsequent separation.
Wenn die Anwendung des Produkts im Zusammenhang mit seiner Herstellung erfolgt, wird die Gefrierphase übersprungen und das Produkt wird nach der Ultrafiltration mittels einer Lei tung CB, die die Kühlzelle 18 umgeht, direkt in den Reaktor 19 befördert.If the product is used in connection with its production, the freezing phase is skipped and, after the ultrafiltration, the product is conveyed directly into the reactor 19 by means of a line CB which bypasses the cooling cell 18 .
Der pflanzliche Saft mit dem vollkommen löslichen Enzym wird sodann in einer Zentrifuge 20 behandelt und in einem Dick saftaufkocher 21 der bekannten Art mit Dialyserohren, eventu ell unter Beigabe von Polyethylenglykol konzentriert, der das Volumen dieses Produkts noch weiter reduziert. Das auf diese Weise erhaltene Rohenzym wird in einem Reaktor 22 noch weiter gereinigt, wo die Faser und Farbsubstanzen (Pigmente) abge schieden werden und das Natriumion Na+ abgetrennt wird.The vegetable juice with the completely soluble enzyme is then treated in a centrifuge 20 and concentrated in a thick juice reboiler 21 of the known type with dialysis tubes, possibly with the addition of polyethylene glycol, which further reduces the volume of this product. The crude enzyme obtained in this way is further purified in a reactor 22 , where the fibers and color substances (pigments) are separated and the sodium ion Na + is separated off.
Diese Reinigung kann erfolgen, indem in den Reaktor 22 über reichlich Ammoniumsulfat sowie Bariumchlorid eingefüllt wer den, die zu der folgenden Reaktion führen:This cleaning can be done by filling the reactor 22 with plenty of ammonium sulfate and barium chloride, which leads to the following reaction:
mit daraus folgender Bildung von Bariumsulfat, das beim Aus fallen die Rückstände und die Farbsubstanzen mitnimmt.with the consequent formation of barium sulfate, which the residues and the color substances take away.
In den Reaktor 22 wird ebenfalls Chlorwasserstoffsäure (HCl) in stöchiometrischer Quantität eingeführt, die die Funktion hat, das rückständige Natrium in Form von Natriumchlorid (NaCl) zu neutralisieren.In the reactor 22 is also introduced hydrochloric acid (HCl) in stoichiometric quantity, which has the function of neutralizing the residual sodium in the form of sodium chloride (NaCl).
Das Endprodukt kann in flüssigem oder auch gefriergetrockne tem Zustand verwendet werden, das Gefriertrocknen kann auch in den Phasen vor der Reinigung erfolgen, zum Beispiel nach der Behandlung mit Natriumhydroxyd.The end product can be liquid or freeze-dried condition, freeze-drying can also be used in the phases before cleaning, for example after treatment with sodium hydroxide.
Natürlich können die Einzelheiten der Durchführung des Ver fahrens unter Wahrung des Prinzips der Erfindung sich sehr von dem als nicht einschränkendes Beispiel Beschriebenen un terscheiden, ohne dadurch den Rahmen der Erfindung zu verlas sen.Of course, the details of how the Ver driving while respecting the principle of the invention of what is described as a non-limiting example differ without thereby leaving the scope of the invention sen.
Claims (10)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ITTO910973A IT1250527B (en) | 1991-12-13 | 1991-12-13 | INDUSTRIAL PRODUCTION PROCESS, BY EXTRACTION FROM VEGETABLES, OF ASCORBICOSXIDE ENZYME CAN BE USED IN THE BIOLOGICAL ANTIOXIDANT PROTECTIVE SYSTEMS OF FOOD SUBSTANCES. |
Publications (1)
Publication Number | Publication Date |
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DE4241893A1 true DE4241893A1 (en) | 1993-06-17 |
Family
ID=11409781
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE4241893A Withdrawn DE4241893A1 (en) | 1991-12-13 | 1992-12-11 | Industrial prodn. of ascorbin oxidase enzymes from gourds - by preparing fruit juice and adding sodium hydroxide, rendering enzymes water soluble |
Country Status (2)
Country | Link |
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DE (1) | DE4241893A1 (en) |
IT (1) | IT1250527B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013033087A3 (en) * | 2011-09-02 | 2014-04-24 | Burt's Farm, LLC | Personal care compositions comprising squash or pumpkin extract |
-
1991
- 1991-12-13 IT ITTO910973A patent/IT1250527B/en active IP Right Grant
-
1992
- 1992-12-11 DE DE4241893A patent/DE4241893A1/en not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013033087A3 (en) * | 2011-09-02 | 2014-04-24 | Burt's Farm, LLC | Personal care compositions comprising squash or pumpkin extract |
US9198852B2 (en) | 2011-09-02 | 2015-12-01 | Burt's Farm, LLC | Personal care compositions comprising squash or pumpkin extract |
Also Published As
Publication number | Publication date |
---|---|
ITTO910973A0 (en) | 1991-12-13 |
ITTO910973A1 (en) | 1993-06-14 |
IT1250527B (en) | 1995-04-08 |
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