METHOD OF LYSOZYME-CONTAINING PRODUCT PREPARING Russian patent published in 1994 - IPC

Abstract RU 2021374 C1

FIELD: biotechnology, food industry. SUBSTANCE: egg protein is acidified and coagulated at 85-100 C following by removal of lysozyme-containing liquid phase and drying of remained protein mass at 83-95 C up to formation of water-insoluble lysozyme-containing product. Mass is stored well and behaves as immobilized enzymic preparation, and liquid phase is used for preparing of crystalline enzyme. EFFECT: improved method of lysozyme-containing product preparing.

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RU 2 021 374 C1

Authors

Kaulin'Sh U.Ja.

Grasis A.A.

Vetsmuktane L.R.

Dates

1994-10-15—Published

1991-03-21—Filed