METHOD OF OBTAINING ENZYMATIC HYDROLYSATE FROM TIBETAN MILK MUSHROOM AND ENZYMATIC HYDROLYSATE OF MILK MUSHROOM Russian patent published in 2011 - IPC C12N1/20 C12P21/06 

FIELD: chemistry.

SUBSTANCE: washed Tibetan milk mushroom is put into a glass vessel and 65.7 l (1:3) tap water at temperature (45±1)°C is added. The mixture is leached with Na₂CO₃ to pH 8.2-8.3 on phenolphthalein. Crushed pancreatic gland of a cow is added in amount of 0.101 kg. 2% chloroform is added to the overall volume and the vessel is tightly plugged with woolen-gauze sponge with permanganate and then put into a heat chamber at temperature (48±1)°C. The vessel is kept for 9-10 days, while shaking during the first days every 10-15 minutes for 4-5 minutes, and during the next days every 1.5-2 hours for 4-5 minutes. The flow of the enzymatic process is controlled based on increase in amine nitrogen. After 9-10 days, increase of the said indicator stops. The heat chamber is switched off and the hydrolysate is left for one day. The hydrolysate is then filtered with a filter cloth. 2% chloroform is then added to the filtrate, pluged with a rubber plug and stored at temperature ranging from 2 to 8°C. Amine nitrogen in the ready hydrolysate is in amount of 567.8 l/g. The colour is transparent brown.

EFFECT: cheap and simple method of obtaining enzymatic hydrolysate from Tibetan milk mushroom, high output of bacterial biomass with high dry substance index.

2 cl, 4 tbl, 4 ex