DEP0017641DA - Process for the production of salt-free amino acids. - Google Patents
Process for the production of salt-free amino acids.Info
- Publication number
- DEP0017641DA DEP0017641DA DEP0017641DA DE P0017641D A DEP0017641D A DE P0017641DA DE P0017641D A DEP0017641D A DE P0017641DA
- Authority
- DE
- Germany
- Prior art keywords
- amino acids
- salt
- production
- free amino
- acid
- 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.)
- Expired
Links
- 150000001413 amino acids Chemical class 0.000 title claims description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 238000000034 method Methods 0.000 title claims 2
- 239000002253 acid Substances 0.000 claims description 4
- 238000000502 dialysis Methods 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 230000007065 protein hydrolysis Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 150000007513 acids Chemical class 0.000 claims 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 5
- 238000006386 neutralization reaction Methods 0.000 description 3
- 239000012736 aqueous medium Substances 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 101800000263 Acidic protein Proteins 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- WDIHJSXYQDMJHN-UHFFFAOYSA-L barium chloride Chemical compound [Cl-].[Cl-].[Ba+2] WDIHJSXYQDMJHN-UHFFFAOYSA-L 0.000 description 1
- 229910001626 barium chloride Inorganic materials 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Description
Die Hydrolyse von Eiweisskörpern tierischen und pflanzlichen Ursprungs mittels Salz- oder Schwefelsäure zwecks Gewinnung von Aminosäuren ist bekannt. Die auf diese Weise gewonnenen Erzeugnisse werden neutralisiert und durch Eindampfen, gegebenenfalls im Vakuum, eingedickt. Um bei der Anwendung von Salzsäure zum Neutralisieren Soda zu sparen, hat man bereits den Hauptteil der Salzsäure vor dem Neutralisieren durch einmalige oder wiederholte Destillation im Vakuum verdampft. Trotzdem wird jedoch immer noch ein Erzeugnis mit einem zu hohen Salzgehalt erhalten, der bei der Verwendung der Aminosäure in Suppenwürzen und Brühpasten, insbesondere aber bei der Herstellung pharmazeutischer und diätetischer Präparate unerwünscht ist. Ausserdem bereitet die Destillation infolge der durch die salzsauren Dämpfe verursachten Korrosion apparative Schwierigkeiten. Neben der Entstehung eines zu hohen Salzgehalts tritt beim Neutralisieren des weiteren eine teilweise Verseifung der allen Eiweissarten anhaftenden Fette ein, welche das gewonnene Erzeugnis geschmacklich ungünstig beeinflusst; auch werden die Aminosäuren selbst durch das Neutralisieren geschädigt.The hydrolysis of protein bodies of animal and vegetable origin by means of hydrochloric or sulfuric acid for the purpose of obtaining amino acids is known. The products obtained in this way are neutralized and concentrated by evaporation, if necessary in a vacuum. In order to save soda when using hydrochloric acid to neutralize, the main part of the hydrochloric acid has already been evaporated by single or repeated distillation in vacuo before neutralization. Nevertheless, a product with an excessively high salt content is still obtained, which is undesirable when the amino acid is used in soup seasonings and stock pastes, but especially in the manufacture of pharmaceutical and dietetic preparations. In addition, the distillation causes difficulties in terms of apparatus as a result of the corrosion caused by the hydrochloric acid vapors. In addition to the occurrence of an excessively high salt content, neutralization also results in partial saponification of the fats adhering to all types of protein, which has an unfavorable taste in the product obtained; the amino acids themselves are also damaged by the neutralization.
Es ist nun gefunden worden, dass es gelingt, für alle Verwendungszwecke geeignete, völlig salzfreie Aminosäuren unter weitestgehender Schonung derselben und unter Vermeidung aller den Geschmack ungünstig beeinflussenden Nebenreaktionen zu erhalten, wenn man nach der sauren Eiweisshydrolyse, bei welcher jede geeignete Mineralsäure Verwendung finden kann, die gewonnene Flüssigkeit, gegebenenfalls nach vorherigerIt has now been found that it is possible to obtain suitable, completely salt-free amino acids for all purposes while largely sparing them and avoiding all side reactions that adversely affect the taste if, after the acidic protein hydrolysis, in which any suitable mineral acid can be used, the obtained liquid, if necessary after previous one
Filtration, einer Dialyse gegen Wasser unterwirft, bis alle vorhandene Mineralsäure in das wässrige Medium übergegangen ist.Filtration, subjected to dialysis against water until all mineral acid present has passed into the aqueous medium.
Als geeignete Diaphragmen kommen in Betracht tierische Häute, Häute aus Kunststoffen, künstliche Häute aus Leder- oder Hautabfällen, feste Röhren oder Platten aus halbdurchlässigem Ton, der mit einer geeigneten Schicht aus Gelatine o.dgl.m. Nach Dialyse wird die Flüssigkeit in bekannter Weise weiterverarbeitet.Suitable diaphragms are animal skins, skins made of plastics, artificial skins made of leather or skin waste, solid tubes or plates made of semi-permeable clay covered with a suitable layer of gelatine or the like. After dialysis, the liquid is further processed in a known manner.
Zur Ausführung der Erfindung werden z.B. 100 l in bekannter Weise mit konzentrierter Schwefelsäure aufgeschlossene Trockenhefe mit Hilfe eines mit Gelatine belegten Tonröhrendiaphragmas gegen Wasser dialysiert, bis im wässerigen Medium keine Schwefelsäure mehr nachweisbar ist. Die Prüfung erfolgt z.B. mit Bariumchlorid oder einem Ionometer. Die dialysierte Lösung wird dann auf salzfreie Suppenwürze bzw. Brühpaste weiterverarbeitet oder zur Herstellung einzelner Aminosäuren oder eines Gemisches derselben verwendet.To carry out the invention, for example, 100 l of dry yeast digested with concentrated sulfuric acid are dialyzed against water with the aid of a clay tube diaphragm covered with gelatin until no more sulfuric acid can be detected in the aqueous medium. The test is carried out e.g. with barium chloride or an ionometer. The dialyzed solution is then processed into salt-free soup seasoning or stock paste or used to produce individual amino acids or a mixture thereof.
Claims (1)
Family
ID=
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