Method for preparing enzymaytic composition for acceleration of

Details Method for preparing enzymaytic composition for acceleration of Method for preparing enzymaytic composition for acceleration of

1978-03-08

1980-03-25

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

426 56, 426 59, 426641, 426646, A22C 1100, A23P 100, A23L 131

Patent

active

041950976

ABSTRACT:
The invention relates to a method for preparing an enzymatic composition for acceleration of ageing of meat products involving a separate dissolution of an enzyme, viz. hyaluronidase and a prolongator of biological effect, viz. serum albumin at a pH value of from 2.0 to 2.5; hyaluronidase is taken in an amount of from 4 to 6 parts by weight and serum albumin in an amount of from 0.5 to 1.5 part by weight. Said aqueous solution of the enzyme is mixed with said aqueous solution of the prolongator, whereupon said ingredients chemically react with each other to give a suspension comprising a mixture of an aqueous solution of the desired product with suspended particles of the unreacted ingredients. After mixing of the aqueous solutions, the desired product is isolated by separation of the aqueous solution thereof from particles of the unreacted ingredients and precipitation of the desired product from said aqueous solution by means of an organic solvent at a volumetric ratio between said solvent and the solution of 4-10:1; the aqueous solution is previously cooled to a temperature of 4.degree.-6.degree. C.; the precipitate of the desired product is then separated from the liquid phase and dried in succession with acetone and ethyl ether. The enzymatic composition prepared according to the present invention has certain advantages over the prior art compositions employed for treatment of meat products. It is stable upon long-term storage and retains its activity unchanged at 18.degree.-20.degree. C. for 2 years and longer.

REFERENCES:
Colowick et al., "Methods in Enzymology", vol. 1, Academic Press, N.Y., N.Y. 1955, pp. 166-173.

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