Stabilization of enzyme compositions

Details Stabilization of enzyme compositions Stabilization of enzyme compositions

1982-10-25

1984-05-08

Shapiro, Lionel M.

Chemistry: molecular biology and microbiology

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

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

435198, 435226, 426 35, C12N 996, C12N 920, C12N 964

Patent

active

044475365

ABSTRACT:
Enzyme-containing compositions made from gullets of young milk-fed animals and used to enhance the flavor and/or body consistency of cheeses are stabilized against loss of lipolytic activity by admixing therewith a stabilizing reagent comprising (a) at least 0.1 wt. % stannous chloride, (b) about 0.1 to about 1 weight % zinc chloride, or (c) at least 0.1 wt. % of one or more specific food acceptable divalent cationic salts and at least 0.05 wt. % of one or more food acceptable reducing agents, other than stannous chloride, capable of reacting with proteins without substantially denaturating them.

REFERENCES:
patent: 2531329 (1950-11-01), Farnham
patent: 2794743 (1957-06-01), Farnham

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