FIELD: chemistry.
SUBSTANCE: raw material is prepared and homogenised. An extractant is added, said extractant being an aqueous solution acidified with hydrochloric acid to pH 1.5-2.0 with addition of 7.5-10.0% ammonium sulphate. Extraction is then carried out. The obtained mixture is settled until separation thereof into a liquid phase and a residue. The milk-clotting enzyme is separated and then processed.
EFFECT: invention reduces the time for producing the enzyme preparation, increases its specific milk-clotting activity and purity, and also reduces its loss in industrial production conditions.
1 tbl, 5 ex
Title | Year | Author | Number |
---|---|---|---|
PRODUCTION METHOD OF MILK-CLOTTING ENZYME AGENT | 2008 |
|
RU2392320C2 |
METHOD OF EXTRACTION OF BEEF PEPSINUM | 2013 |
|
RU2541639C1 |
PRODUCTION METHOD OF MILK-CLOTTING ENZYME PREPARATION OF COMBINED COMPOSITION | 2019 |
|
RU2727431C1 |
METHOD OF PRODUCING RENNET | 2010 |
|
RU2425878C1 |
METHOD OF SOYBEAN CONCENTRATE PREPARING | 2000 |
|
RU2168907C1 |
METHOD FOR PREPARING MILK-COAGULATING PROTEINASE RHIZOPUS PYGMAUES P1-8 | 0 |
|
SU1110801A1 |
METHOD OF PREPARING SANGUIRITRIN | 1997 |
|
RU2141837C1 |
CHEESE PREPARATION METHOD | 2007 |
|
RU2354122C1 |
METHOD OF SANGUIRITRINE PREPARING | 1999 |
|
RU2167668C2 |
METHOD OF FOOD PEPSIN PREPARING | 1989 |
|
SU1834290A1 |
Authors
Dates
2012-11-20—Published
2011-05-25—Filed