Preparation of a stablized papain solution

Details Preparation of a stablized papain solution Preparation of a stablized papain solution

1976-12-15

1978-10-03

Naff, David M.

Food or edible material: processes, compositions, and products

Dormant ferment containing product, or live microorganism...

Proteolytic enzyme containing, e.g., papain, ficin,...

195 63, 195 68, 426 12, C12H 112, C07G 702

Patent

active

041185153

ABSTRACT:
An aqueous papain solution having improved storage stability for preventing cold turbidity in beer is prepared by dissolving sodium metabisulphite in water, adjusting the pH with sodium hydroxide to about 4.85, adding papain to obtain a turbid solution, clarifying the turbid solution and adding sucrose while stirring. The papain solution contains by weight 20 to 60% sucrose, 1.5 to 3% sodium metabisulphite and 1 to 35% papain.

REFERENCES:
patent: 3095358 (1963-06-01), Meister

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