GB315877A - Method of purification of solutions of enzymes for use in various industries and the like - Google Patents

Abstract

315,877. Boidin, A. R., and Effront, I. A. July 21, 1928, [Convention date]. Enzymes.-For purifying solutions of enzymes for use in bread-making &c. micro-organisms are eliminated by osmosis; the solution may also be subjected to ultra-filtration or filtration through porous china. To deodorize and decolorize the solutions or precipitates of the enzymes they may be heated with solvents for fatty acids or their salts, such as pure acetone or alcohol or chloroform and acetone, and then the product is subjected to the action of a current of air or of an inert and sterilized gas or to vacuum. To ensure regular filtration &c. and to obtain sediments containing the whole of the enzymatic substance the raw solution is first refined by precipitating a part of the colloids contained therein, for example, by varying the pH value by addition of acids, alkalies, or alkaline earth salts, or by adding compounds of heavy metals such as oxides of lead, iron, or aluminium or salts of these metals. To avoid the removal of enzymes the original hydrogen-ion concentration may be restored by acid or alkali or buffers such as citrates or alkali phosphates. After filtration any soluble salts and colloids left in the solution may be precipitated by the addition of excess of alcohol and dehydrating salts such as ammonium or magnesium sulphate, or sodium chloride. Proteolytic enzymes may also be eliminated by heating the solution to 60-80‹ C. during one of the purifying operations. Or the diastatic product may be heated to 75-80‹ C. in the presence of starch. Specification 23738/13, [Class 14 (ii), Beverages &c.], is referred to.