WO2007076776A1 - Procede et dispositif de sechage sous vide de latex de papaye - Google Patents

Procede et dispositif de sechage sous vide de latex de papaye Download PDF

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Publication number
WO2007076776A1
WO2007076776A1 PCT/DE2006/002197 DE2006002197W WO2007076776A1 WO 2007076776 A1 WO2007076776 A1 WO 2007076776A1 DE 2006002197 W DE2006002197 W DE 2006002197W WO 2007076776 A1 WO2007076776 A1 WO 2007076776A1
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WO
WIPO (PCT)
Prior art keywords
drying
papain
vacuum
papaya latex
latex
Prior art date
Application number
PCT/DE2006/002197
Other languages
German (de)
English (en)
Inventor
Norbert Steiner
Cornelia Huhn
Original Assignee
Norbert Steiner
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 Norbert Steiner filed Critical Norbert Steiner
Publication of WO2007076776A1 publication Critical patent/WO2007076776A1/fr

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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
    • C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
    • C12N9/63—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25) derived from plants
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders

Definitions

  • the invention relates to a method and an apparatus for drying papaya latex for use in the recovery of papain in preferably raw papain producer operations.
  • Papain is a proteolytic enzyme from the "group of endopeptidases. It consists of 212 amino acids with a known sequence and has a cysteine in the active site (cysteine protease).
  • the catalysis proceeds via an intermediate thioester (therefore classified as thiol protease) and by an adjacent Papain is one of a peptide chain whose cys-25 intermediate forms an acyl enzyme with the participation of His-162 (as acid), Asn-182 and Gin-19.1 Similar to the acylation 1 Deacylation of animal serine proteases after stabilization The tetrahedral intermediate is deacylated with water with the participation of His-162 (as the base) .
  • Paperain has a broad functionality, it mainly cleaves peptide bonds involving basic amino acids, but it can also hydrolyze esters and amides Substrate dependent and ranges from pH 4.0 to 7.0.
  • the temperature optimum covers very wide areas, it is between 25 and 4O 0 C.
  • the formation of the enzyme papain in the papaya fruit is due to the very thin skin, which is so thin that even shines through the pulp. Thus, unlike other fruit peel, it does not provide adequate protection for the seeds embedded inside. In the course of evolution, an enzymatic protection has developed that lasts as long as the fruit needs to mature. When ripe, the mission of the enzymes is finished, so the papaya is less abundant when it comes to eating mature papayas Green Papaya Papas contain nearly 5,000 percent more papain than mature papayas and papain is made from the latex of immature fruit by drying from Carica papaya L. won.
  • papain Main field of application is the food industry, where papain is often used in beer production and meat tenderization; it also serves to produce hydrolysates from proteins (eg gelatin).
  • proteins eg gelatin
  • papain is used to deworm cattle. It is used in the leather, paper and adhesives industry as well as in waste disposal.
  • Papain also has significant importance in medical applications.
  • papain facilitates the digestion of dietary proteins. It may also aid the digestion of gliadin, a component of gluten, in celiac disease patients. This low levels of gluten can be tolerated.
  • papain contributes to the breakdown of fibrin and fibrinogen, which contribute to the accumulation of blood cells.
  • Papain also contributes to a well-functioning immune system. There are known antibacterial, anti-inflammatory and antioxidant effects. For example, inflammation and pain can be alleviated by insect bites. Along with other proteases, Papain can help relieve edema, pain and inflammation in sports injuries or arthritis. Papain, along with other proteolytic enzymes, continues to be used to break down harmful immune complexes that can contribute to autoimmune diseases. Like pancreatin, trypsin, lipase and amylase, papain is able to release the tissue-deposited antibodies and immune complexes from the receptors.
  • the papaya also Papai type, Baummelone, Pawpaw, Mamao
  • Cärica papaya L. family Caricäceae
  • the egg-shaped elongated to cylindrical fruits are up to 50 cm long in cultivation areas in Guatemala. They have a delicate, thin, yellowish skin and a firm, yellow to red pulp, which encloses the pepper-sized seeds bedded in a milk slime at a thickness of 2.5 to 5 cm.
  • the fruits are used - for fresh consumption with sugar and lemon juice, - as a papaya brand for drinks, ice cream and jams, - preserved in pieces in syrup or candied.
  • the enzyme is composed of a protein (apoenzyme) and the active group (prosthetic group).
  • the latter contains the "active center", in part also a protein-bound non-protein moiety (coenzyme), whose specific properties are its catalytic activity (which can accelerate reactions by factors of at least one million) and its specificity, both in the catalyzed reaction and in the reaction
  • the specificity for a substrate is usually high and sometimes even absolute, ie the enzymes can only decompose or degrade certain types of compounds such as proteins, carbohydrates, fats, etc.
  • the catalytic activity of the enzymes It is largely based on the fact that they combine the substrates in a favorable spatial arrangement to form enzyme - substrate (ES) complexes Region of the enzyme bound - the active center.
  • the mode of action of the enzyme corresponds in the figurative sense of the accuracy of key (enzyme) and lock (substrate).
  • Enzymes are the proteins and peptides that cleave proteolytic enzymes - the
  • endopeptidases which cleave specific positions in the backbone of a protein sequence, show that they are the only class of enzymes that can not be classified by substrate specificity, and therefore differentiate according to the type of their mechanism of catalysis. , Aspartate and metalloproteases.
  • the enzyme papain is a protease, ie a protein-cleaving enzyme from the group of endopeptidases. It consists of 212 amino acids of known sequence and has an active site cysteine (hence a cysteine protease). Catalysis proceeds via an intermediate thioester (hence also classified as a thiol protease) and is facilitated by an adjacent histidine. Papain consists of one of a peptide chain whose cys-25 intermediate forms an acyl enzyme with the participation of His-162 (as acid), Asn-182 and Gin- 19.
  • Papain preferably hydrolyzes bonds of peptides containing dicarboxylic or aromatic L-amino acids, such as phenylalanine, in the N-terminal portion of the peptide chain.
  • the pH optimum depends on the substrate and ranges from pH 4.0 - 7.0. The temperature optimum covers very wide ranges, it is between 25 and 40 0 C.
  • Proteases are produced industrially from microorganisms, from animal organs and from plants. Plant proteases are next to papain nor bromelin (From the juice of fresh pineapple fruits) and Fizin (from the milk juice of immature figs), before which, however, the Papain greater importance.
  • the formation of the enzyme papain in the papaya fruit is due to the very thin shell, which is so thin that even the pulp shines through. Thus, unlike other fruit peel, it does not provide adequate protection for the seeds embedded inside. In the course of evolution, an enzymatic protection has developed that lasts as long as the fruit needs to mature. With maturity is the "mission" of the enzymes. Papain, therefore, can only be obtained from mature but immature fruit.
  • Papain is obtained by drying from the latex of immature fruits of Carica papaya L. It is the most commonly used protease in food production.
  • papain is often used in beer production and meat tenderization; it also serves to produce hydrolysates from proteins (e.g., gelatin).
  • proteins e.g., gelatin
  • papain is used to deworm cattle. It is used in the leather, paper and adhesives industry as well as in waste disposal. Furthermore, papain is used in medicine for the treatment of necrotitic tissues and eczema.
  • Papain is obtained by tapping (scratching the skin) of immature but mature papaya fruits, and then collecting and drying the milk juice (latex) that flows out of the cuts.
  • the tapping of fruits should start early in the morning and be finished in the late morning (in the time of highest humidity). At low humidity, the latex flow is reduced.
  • Two to three vertical cuts, 1-2 mm deep, are made, which meet in the lower part of the fruit.
  • the cuts are made with a clean steel razor blade attached in a rubber shank.
  • the blade should be positioned so that the cuts do not go deeper than 2mm to prevent juice and starch from the fruit from mixing with the latex and deteriorate its quality.
  • the fruits should be tapped at intervals of 4-7 days; at the first tapping, it is sufficient to make only one cut and place the following two to three cuts next to the first one.
  • the flow of latex begins. It is collected in a bowl and then collected in polyethylene containers with a closable lid; The containers should be in the shade.
  • the use of tightly sealable lids and placement in the shade are extremely important to prevent reactions of the latex that result in loss of enzyme activity. Furthermore, contamination by dirt and insects should be avoided.
  • Adhesive latex on the fruits should be carefully scraped off and placed in the collection containers. It is important to ensure that already dried latex is not mixed with fresh, so as not to reduce the quality.
  • Fresh latex When working with fresh latex, it is essential to avoid any skin contact; Papain is potentially dangerous because prolonged exposure can cause skin damage and, in some cases, allergic reactions. Furthermore, latex must not come into contact with metals such as iron, copper or brass, as it then loses its enzymatic activity. Fresh latex is also not very durable and should be dried as quickly as possible below 5% moisture.
  • the fruits are ripe and can be harvested.
  • the ripe fruits are edible, but have a low sales value due to their appearance.
  • US Pat. No. 2,257,218 discloses a method for preparing papain which achieves greater durability of the papain by admixing ordinary salt and the associated water binding.
  • the end product of this process is a gray-white thickened paste.
  • US Pat. No. 2,650,165 teaches the thickening and pulverization of papaya fruit juice and the mixing with milk powder or the pulverization of a papaya fruit juice milk mixture.
  • the maintenance of certain temperatures during the process should avoid the caramelization of the sugar or the coagulation of the milk.
  • the drying methods are the determining factor for the quality of papain. The following criteria can be assumed:
  • Papain is a proteolytic enzyme with a heat resistance up to 75 ° C so as not to diminish the quality, the temperature effect during the drying process must be below this maximum.
  • Latex must not come into contact with metals such as iron, copper or Brass, because it then loses its enzyme activity.
  • the dry product is stored in airtight and light-protected containers (eg sealed clay pots) and kept cool.
  • Spray drying is a process that requires a certain amount of investment in equipment.
  • the product is fed to the drying in liquid form.
  • the water evaporation takes place by atomization of the liquid in the hot air stream.
  • the spray drying makes the principle of surface enlargement own.
  • the temperature of the hot air stream is usually between 150 - 250 ° C and acts only for a period of seconds on the products.
  • Spray-dried papain has a higher enzyme activity and is completely water-soluble. However, the following factors can affect the manufacturing process: 1. High product temperature 2. High atomization pressure with low spray rate
  • the product should have good instante properties and be characterized by low dust formation. It should be water soluble but have low hygroscopicity.
  • the invention is based on the object to develop a process and design an apparatus ⁇ for papaya latex at temperatures below 75 0 C to dry as quickly as possible and thus to ensure a high product quality. According to the invention, this is done by reducing the air pressure in the drying area. By creating a vacuum, the evaporation temperature of water is reduced and the drying can take place even at temperatures below 100 0 C faster than is possible under normal conditions. In addition, the drying surface is increased by a swirling of the drying mass, thereby further shortening the process time.
  • the product (papayalatex) is drying in supplied viscous form. The evaporation of water takes place under vacuum, which reduces the effective product temperatures during drying to about 40 ° C.
  • the drying takes place in a well-known non-metallic double-walled vessel, wherein the heat sources are installed in the double wall. These can be designed both as electric heating coils, as hot water pipes or as hot air pipes. Vacuum pumps are used to create the vacuum. The swirling of the surface is done by injected air curtains.
  • a well-known heating cabinet is used with electrical heating, in which also by the use of vacuum pumps, the pressure in the drying room is reduced. The enlarged surface is achieved in this variant by spreading on slide-in sheets.
  • Fig. 1 Schematic front view of the double-walled invention
  • Vacuum drying boilers vacuum boiler drying as variant 1
  • FIG. 2 Schematic front view of the invention
  • Vacuum drying cabinet vacuum cabinet drying
  • Variant 1 The embodiment in variant 1 shows an electrically heated boiler with indirect heating of the boiling vessel.
  • the boiler consists of the boiling vessel (1), which is welded to the outer vessel (2).
  • the intermediate space (3) located between the boiling vessel and the outer vessel forms a vaporous veil around the boiling vessel, whereby the indirect heating of the product located in the boiling vessel takes place.
  • the boiling vessel is closed with a hinged lid (4).
  • the outdoor boiler is surrounded by a heat insulation (8) and a jacket (9).
  • the heating elements (13) are integrated.
  • the water from the steam generator is discharged above a balancing valve (14).
  • the control of the pressure in the steam curtain is carried out by an electro-contact pressure gauge (5), a hopper (6) and a safety flap (7) connected to the intermediate space (3).
  • the vacuum pumps (A) By means of the vacuum pumps (A), a negative pressure is created in the interior of the boiling vessel (vacuum space), whereby the effective product temperatures during drying can be reduced.
  • the embodiment in variant 2 shows an electrically heated heating cabinet with four superimposed insertion plates (23), whereby the drying takes place on four levels (24) simultaneously with a reduced layer thickness of the starting product.
  • the working temperature is 60 - 70 0 C 3, the temperature is controlled by a temperature regulator (21).
  • the discharge of the final product is done via a lock system (22).
  • the vacuum pumps (A) are arranged, hu inside of the heating cabinet is thereby created a vacuum space, which allows the reduction of the effective product temperatures during drying.

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Abstract

Procédé et dispositif de séchage sous vide de latex de papaye destiné à être utilisé pour la production de papaïne, en vue de la production d'un produit final à haute valeur qualitative, de la réduction de la durée de travail et de la consommation d'énergie, de l'augmentation de la productivité du travail ainsi que de l'amélioration des conditions de travail. L'objet de la présente invention est la mise au point d'un procédé et d'un dispositif qui permettent le séchage de latex de papaye avec une prise en compte particulière de la stabilité de l'enzyme par rapport à l'effet de la chaleur et aux durées de séchages assez longues, ainsi qu'une productivité élevée en même temps qu'une réduction de la libération de substance nocive dans l'espace de travail. A cet effet, le latex de papaye est séché dans une cuve à double paroi dans lequel le vide est fait, à l'aide de la chaleur fournie par une source de chaleur située dans la double paroi, et à une pression interne réduite produite par des pompes à vide externes, le processus de séchage étant abrégé grâce au tourbillonnement de la masse à sécher et à l'augmentation ainsi obtenue de la surface. Dans une seconde variante, le séchage a lieu dans une étuve chauffée électriquement et dans laquelle le vide est fait, l'augmentation de la surface étant obtenue grâce à une faible épaisseur, à l'aide de plaques de métal introduites dans l'étuve. Dans les deux variantes, la papaïne séchée se présentant sous forme de poudre est aspirée dans l'unité de séchage et transférée directement par une conduite dans l'unité d'emballage, l'emballage étant effectué dans des sachets opaques, résistant à la déchirure, selon le procédé à sachets tubulaires.
PCT/DE2006/002197 2005-12-14 2006-12-11 Procede et dispositif de sechage sous vide de latex de papaye WO2007076776A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102005060199.5 2005-12-14
DE102005060199A DE102005060199A1 (de) 2005-12-14 2005-12-14 Verfahren und Vorrichtung für die Vakuumtrocknung von Papayalatex

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WO2007076776A1 true WO2007076776A1 (fr) 2007-07-12

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101962636A (zh) * 2010-10-22 2011-02-02 江门市天成生物科技有限公司 高活力液体木瓜蛋白酶的制备工艺

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2257218A (en) * 1940-07-11 1941-09-30 Henry A Wallace Process for the preparation of papain
US2650165A (en) * 1950-05-31 1953-08-25 Arnold S Wahl Milk-papaya powders, beverages made therefrom, and methods of producing the same
DE1807937A1 (de) * 1967-11-10 1969-07-03 Boudart Roger Leon Verfahren und Vorrichtung zur Behandlung von Papayalatex und das dabei erhaltene Produkt

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2257218A (en) * 1940-07-11 1941-09-30 Henry A Wallace Process for the preparation of papain
US2650165A (en) * 1950-05-31 1953-08-25 Arnold S Wahl Milk-papaya powders, beverages made therefrom, and methods of producing the same
DE1807937A1 (de) * 1967-11-10 1969-07-03 Boudart Roger Leon Verfahren und Vorrichtung zur Behandlung von Papayalatex und das dabei erhaltene Produkt

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101962636A (zh) * 2010-10-22 2011-02-02 江门市天成生物科技有限公司 高活力液体木瓜蛋白酶的制备工艺
CN101962636B (zh) * 2010-10-22 2012-12-05 江门市天成生物科技有限公司 高活力液体木瓜蛋白酶的制备工艺

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