METHOD OF FOOD PEPSIN PREPARING Russian patent published in 1996 - IPC

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