DE744680C - Process for the production of long-lasting dry amylase preparations from grain malt - Google Patents

Description

Process for the production of durable amylase dry preparations from Grain malt In the textile industry, amylolytic malt is very often used viscous malt extracts for the production of sizing and desizing. Instead of the liquid extracts, dry preparations can also be used. One poses These are produced in such a way that you can use water-based malt extracts with alcohol or suitable Salts, e.g. B. ammonium sulfate, precipitates, the coagula is filtered off and they at lower Temperature, if necessary after mixing with suitable protective colloids, dries. These dry preparations must be kept as dry as possible, otherwise they will lose their effectiveness very quickly.

It has now been found that the loss of effectiveness can be avoided especially in the often warm and humid air of the textile factories' soon noticeable can be very restrictive when you consider the dry preparations and theirs with others Substances, e.g. B. table salt, prepared blends with a suitable alkali, z. B. sodium bicarbonate or calc. Soda or magnesia, mixes. The amount of the dem Alkalis to be added to dry matter should be so large that a mixture of the preparation with about the same amount of dist. Water has a pH of 5.5 to 6.5.

Examples e.g. A preparation consists of the precipitation of aqueous Malt extract with ammonium sulfate prepared dried coagulum and table salt. The preparation is mixed with 0.5% sodium bicarbonate to increase shelf life.

The pH one reads with the same parts. Mixture of this preparation prepared with sodium bicarbonate in addition to water is 5.85, while a corresponding mixture of the preparation without this addition shows p = 5.00 .

If the two preparations are stored moist under comparable conditions, so z. B. by adding 5 g with 2.5 ccm of distilled water. Water mixes and- the mixes for 3 days at room temperature stored, the preparation loses without #Addition of: `sodium bicarbonate 50% of its effectiveness, while with the preparation with the addition of sodium bicarbonate, the amylase loss is only 10%.

2. 100 g of an amylase preparation consisting of a dried mixture of hoagulum and sodium sulfate are mixed with the following amounts of soda calc. mixed: 1 = 00 / a; 2 = 0, =% "3 = o, 50io @ 4 = 1.0%; 5 = 1.5 0/0; 6 =: 2, o%.

The p1, values of the preparations are as follows: i = 4.50; 2 = 5.05; 3 = 5.7I 4 = 650; 5 - 7.12; 6 = 7.70.

Preparations 3 and 4 are the most stable when stored, especially when kept moist: 5 g of the preparations are diluted with i ccm of distilled water each. Water mixed and. the mixtures were stored twice for 4 hours in closed bottles at 60 °. That one- after observed AmvI.ase loss is the following- the: i = 40%; 2 = 28%; 3 = 60i @ 0 ; -1 = 60.0; 5 = ig%: 6 = - 'g%.

Claims (1)

PATENT CLAIM: Process for the production of dry amvase preparations made of barley malt with an increased shelf life, especially when stored in humid air, characterized in that the preparations with alkali, such as soda, sodium bicarbonate, Magnesium oxide, are added in such quantities that a mixture of the preparations with approximately the same: amount of dist. Water has a pii value of 5.5 to 6.5. To distinguish the subject of the application from the state of the art, the granting procedure no pamphlets have been considered.