DE651181C - Process for the production of diastase-containing enzyme preparations - Google Patents

Description

Process for the production of diastase-containing enzyme preparations The use of enzyme preparations for technical purposes is becoming increasingly widespread. The preparations used for this purpose, mostly because of the considerable manufacturing costs used in their raw form are usually mixtures of enzymes. It now often happens that such enzyme preparations in addition to those for the special Purpose desired enzymes also contain those enzyme groups that break down substances, the preservation of which would be advantageous. When clarifying fruit juices that are used for Jelly preparation or to be used for pectin production is z. B. the presence from diastase desirable, while the preparations as free as possible from pectin-destroying Enzymes are supposed to be. For other purposes it is e.g. B. desirable, in addition to the pectin-degrading Enzymes also switch off protein-degrading enzymes.

The present method now allows the pectin-destroying and protein-degrading enzymes in diastase preparations from microorganisms, for example from molds or bacteria, with practically complete retention of the diastatic effect to inactivate. The procedure is based on the treatment of diastase preparations from microorganisms with ammonia, after which the enzyme preparation of the action of the Removes free ammonia by neutralization or evaporation.

The result of the present procedure was all the more surprising as According to the literature, the action of all enzymes even with relatively weak ones Degrees of alkalinity should be completely destroyed.

Example 100 cc of an aqueous extract from a diastesic one Mold preparation, as it is z. B. in the food industry to clarify Sweet musts, fruit juices, and the like are used with 2 cc of a 20 per cent Ammonia solution made strongly alkaline. After 1/2 hour the resulting precipitate became centrifuged and the clear residual solution with acetic acid back to the pH of the crude extract set.

According to the method of W i 11 s tä t e r and S c h u d e 1, put 2 cc of the crude extract from 25 cc of a 10% solution of soluble starch in 20 minutes at 37 ° C. 39.5 mg of maltose in freedom, while that of 2 ccm of the treated Solution formed amount of maltose under otherwise identical conditions was 38.6 mg.

In a solution containing 100 cc of pectin determinable as calcium pectin, 65% of the pectin was degraded from 10 cc of the crude solution within 8 hours, while no effect at all could be observed with the purified enzyme solution under the same conditions. 2.5 ccm of the raw solution resulted in 5, '° 1 a 5% gelatin solution at PH J> y, 4 @,: i8 hours at 30 ° an increase in fr Amino groups corresponding to 1.596 mg of nitrogen. The purified solution showed under equals. Conditions no longer have any protease effect.

ioo ccin of a new approach to one prepared as described above Crude extract containing diastase was mixed with 2 cc of a 20% ammonia solution. After standing for a short time, the solution was brought back to the pH of the crude solution with acetic acid brought.

2 cc of the solution before treatment exposed 41 mg of maltose, after the treatment still 39.5 mg, while the pectin-degrading effect that before the ammonia treatment for 10 ccm by a 70% pectin degradation from 100 ccm of a 10% pectin solution had disappeared after treatment.

The protease contained in 2.5 ccm, which under the same conditions as for the i '. Approach described before the ammonia treatment exposed 1.70 mg of amino nitrogen, had also disappeared after the treatment.

Example 2 100 kg of a mold preparation containing diastase, which is used in the food industry as a filtration enzyme for clarifying sweet musts, fruit juices and the like, were gasified for 20 to 40 hours in the incubation chamber after the fungus had finished growing at a moisture content of about 3090 20 to 40 hours. em ammonia at normal temperature ° 318 °) - and normal pressure. The preparation was then dried in the usual way. While the preparation before the treatment, determined according to Willstätter, Wald - ## schmidt-Leitz and Hesse, each contained Gi-a; inin 0.038 amylase units, was; its amylase content was still 0.037 to 0.035 amylase units after the treatment.

The level of pectin-degrading enzymes that was created prior to treatment it was indicated that 1 g of the preparation was dissolved in 100 cubic centimeters of a 100% pectin solution made 80% of the pectin determinable as calcium pectin disappear in 15 hours, had receded so far from the treatment that only very minor ones were left Quantities of the pectin have been degraded.

0.25 g of the untreated preparation put 5 cc of a 5% Gelatin solution in 18 hours at 30 ° C 2.2 mg amino nitrogen in freedom while after the ammonia treatment, the protease could only be detected in traces.

Claims (2)

PATENT CLAIMS: i. Process for the preparation of diastase-containing Enzyme preparations that practically do not cause pectin destruction or protein degradation, characterized in that diastase preparations from microorganisms with ammonia treated and removed after the treatment of the action of the free ammonia. 2. Embodiment according to claim i, characterized in that diastase preparations found from molds.