Enzymatic clarification of liquids

Details Enzymatic clarification of liquids Enzymatic clarification of liquids

1975-05-06

1977-07-26

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Alcoholic beverage production or treatment to result in...

195 62, 195 66R, 426 63, C12H 112

Patent

active

040384195

ABSTRACT:
An enzyme protease derived from induced fermentation of Streptomyces fradiae is used to clarify the actual or potential turbidity of an aqueous liquid such as a beverage by adding the enzyme to the liquid in an amount such that the enzyme activity is 200,000 to 20,000,000 UA per Hl. of the liquid. Some advantages of using this protease enzyme are that it is autodestroying and is not present in a beverage after storage, that it has low toxicity and that it can be sterilized by dry heat without significant loss in activity.

REFERENCES:
patent: 2988487 (1961-06-01), Nickerson et al.
patent: 3597220 (1971-08-01), Weinrich et al.
Kashkin et al., Preparation of proteolytic enzymes of Streptomyces fradiae 072. Chemical Abstracts, vol. 81, 1974, (p. 417, 167821c).
Petrova, et al., Effect of the medium on the formation and properties of proteinases in a submerged culture of Actinomyces fradiae 119. Chemical Abstracts vol. 80, 1974 (p. 307, 144387f).
Nakata, et al., Substrate Activation and Substrate Inhibition of Trypsin-like Enzymes from Three Strains of Streptomyces Species, J. Bio. Chem., vol. 71, 1972, (pp. 1085-1088).

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