SU1834290A1 - Method of food pepsin preparing - Google Patents

Method of food pepsin preparing

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Publication number
SU1834290A1
SU1834290A1 SU4768854/13A SU4768854A SU1834290A1 SU 1834290 A1 SU1834290 A1 SU 1834290A1 SU 4768854/13 A SU4768854/13 A SU 4768854/13A SU 4768854 A SU4768854 A SU 4768854A SU 1834290 A1 SU1834290 A1 SU 1834290A1
Authority
SU
USSR - Soviet Union
Prior art keywords
concentration
preparation
stage
yield
increased
Prior art date
Application number
SU4768854/13A
Other languages
Russian (ru)
Inventor
В.Г. Волик
Л.В. Булгакова
Е.Д. Хабарова
З.А. Мукосеева
Ю.В. Тонкой
Х.М.-А. Юсупов
И.П. Бузов
В.Н. Морозов
Original Assignee
Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс"
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" filed Critical Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс"
Priority to SU4768854/13A priority Critical patent/SU1834290A1/en
Application granted granted Critical
Publication of SU1834290A1 publication Critical patent/SU1834290A1/en

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  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

FIELD: milk industry, medicine. SUBSTANCE: method involves acid hydrolysis of milled cattle abomasum mucous membranes with hydrochloric acid at pH = 3.1-4.0 at 40-45 C for 25-60 min and two-step extraction. The first extraction stage is carried out with acetate buffer at pH = 5.0-5.5 in the presence of sodium benzoate (concentration is 0.5-2.0%), and the second stage - with the same buffer or ultrafiltrate obtained at extract concentration followed by phase extract separation by filtration and concentration of its liquid phase by ultrafiltration. Total ratio of acid solution and extracting liquid to the raw is (5-10):1. Insoluble deposit content is decreased up to 0.5-1.0% in ready preparation, the yield is increased by 12-33% as compared with that in the known method. EFFECT: increased yield and quality of preparation. 1 tbl
SU4768854/13A 1989-12-14 1989-12-14 Method of food pepsin preparing SU1834290A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU4768854/13A SU1834290A1 (en) 1989-12-14 1989-12-14 Method of food pepsin preparing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU4768854/13A SU1834290A1 (en) 1989-12-14 1989-12-14 Method of food pepsin preparing

Publications (1)

Publication Number Publication Date
SU1834290A1 true SU1834290A1 (en) 1996-02-10

Family

ID=60541438

Family Applications (1)

Application Number Title Priority Date Filing Date
SU4768854/13A SU1834290A1 (en) 1989-12-14 1989-12-14 Method of food pepsin preparing

Country Status (1)

Country Link
SU (1) SU1834290A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2727431C1 (en) * 2019-06-21 2020-07-21 Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН Production method of milk-clotting enzyme preparation of combined composition

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2727431C1 (en) * 2019-06-21 2020-07-21 Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН Production method of milk-clotting enzyme preparation of combined composition

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