Preparation of enzyme-membrane complexes

Details Preparation of enzyme-membrane complexes Preparation of enzyme-membrane complexes

1975-08-13

1978-05-30

Naff, David M.

Textiles: fiber preparation

195 5, 195 63, 195 68, 195DIG11, C07G 700, C07G 702

Patent

active

040922197

ABSTRACT:
The amount of enzyme complexed to a protein membrane is increased by treating the protein before or after forming the membrane with a proteolytic enzyme. Preferred proteolytic enzymes are pepsin, trypsin and pronase. Treatment is carried out at a temperature between 15.degree. and 25.degree. C for a period of 1 to 12 hours. Enzymes are complexed to the protein membrane, after treatment, by swelling and washing the membrane and contacting the membrane with an enzyme.

REFERENCES:
patent: 2920000 (1960-01-01), Hochstadt et al.
patent: 3758396 (1973-09-01), Vieth et al.
patent: 3843446 (1974-10-01), Vieth et al.
Lin, et al., Chemical and Enzymatic Modification of Collagen-Effect on the Enzyme Binding Capacity, Abstract Present at the Annual Meeting of the Institute of Food Technologists, New Orleans, Louisiana, May 12-15, 1974.
Venkatzsubramanian, et al., Immobilization of Papain on Collagen and the Use of Collagen-Papain Membranes in Beef Chill-Proofing, Journal of Food Science, vol. 40, No. 1, Jan. 1975, (pp. 109-113).
Olson, et al., Immobilized Enzymes in Food and Microbial Processes, Plenum Press, N.Y., 1974, (pp. 157-171).

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