Process for producing an enzyme preparation to tenderize meat pr

Details Process for producing an enzyme preparation to tenderize meat pr Process for producing an enzyme preparation to tenderize meat pr

1979-11-14

1981-08-25

Yoncoskie, Robert A.

Chemistry: molecular biology and microbiology

Enzyme , proenzyme; compositions thereof; process for...

Stablizing an enzyme by forming a mixture, an adduct or a...

435226, 435816, 426 55, 426 63, C12N 996

Patent

active

042860628

ABSTRACT:
An enzyme preparation for tenderizing meat products is produced from endocrine-enzyme raw stock. The testes of slaughtered cattle are comminuted and mixed with acidulated water to obtain a mixture having the pH value within the range 4.5 to 4.7, followed by isolation of an aqueous solution from said mixture, the solution containing hyaluronidase enzyme. An albumin-containing substance is then added, the ratio of albumin-containing substance to the testes being between 0.04-1.6:10-15, to obtain a suspension containing the end product. The suspension is concentrated by evaporation in vacuo at a maximum temperature of 25.degree. C. to form a concentrate of the end product, which is then dried.

REFERENCES:
patent: 2488565 (1949-11-01), Singher et al.
patent: 2676139 (1954-04-01), Tint et al.
patent: 2806815 (1957-09-01), Singher et al.
patent: 3728223 (1973-04-01), Kaneko et al.
patent: 3945889 (1976-03-01), Mima et al.
patent: 4195097 (1980-03-01), Stekolnikov et al.

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