Polymeric anhydride of magnesium and proteic ammonium phospholin

Details Polymeric anhydride of magnesium and proteic ammonium phospholin Polymeric anhydride of magnesium and proteic ammonium phospholin

1990-05-23

1991-12-17

Schain, Howard E.

Chemistry: natural resins or derivatives; peptides or proteins;

Proteins, i.e., more than 100 amino acid residues

Metal containing, e.g., chromoproteins, ferritin,...

435 681, 530352, C07K 1522

Patent

active

050736302

ABSTRACT:
The invention relates to a polymeric anhydride of magnesium and proteic ammonium phospholinoleate having the following distribution of components expressed in percentage of magnesium (20.1.+-.0.9%), Ammonium (10.0.+-.3.3%), Phosphate (45.2.+-.2.7%), linoleic acid (11.6.+-.4.3%), total protein (0.49.+-.0.07%) with the presence in percentage of the following aminoacids: Aspartic Acid (7.19%), Threonine (3.56%), Serine (7.56%), Glutamic Acid (8.53%), Proline (0.5%), Glycine (9.69%), Alanine (7.46%), Valine (1.0%), Methionine (4.38%), Isoleucine (2.54%), Leucine (3.03%), Thyrosine (0.5%), Phenylanine (1.0%), Histidine (2.83%), Lysine (3.56%), Tryptofan (1.3%) and Arginine (35.2%).
This compound is produced from a selected line of Aspergillus sp in culture of oat schaff and bouillon at the temperature of 30.degree./35.degree. C., pH 3-4 with low aeration (10 l/m) and agitation (40 rph) restricted to the first 48 hours of the producing process. After 120 hours of fermentation, the fermented mass is filtrated, washed with water and acetone and the solution precipitated at pH 11, and the precipitated crystals being finally washed with sulphuric ether and then dried.

REFERENCES:
patent: 4855284 (1989-08-01), Emoedi

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