Acid protease and preparation method thereof

An acid protease and characteristic technology, applied in the field of acid protease and its preparation, can solve the problems of low fermentative enzyme activity, low purification yield, rising production cost, etc., achieve high enzyme production level, fast enzyme production speed, and improve production capacity Effect

Inactive Publication Date: 2010-02-03
SHANDONG LONGKETE ENZYME PREPARATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, acid protease mainly adopts a liquid fermentation process, using corn and soybeans as carbon sources, the fermentation enzyme activity is low, and the yield of enzyme extraction and purification is low; resulting in an increase in product production costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] a. Liquid strain pre-cultivation: put 100 kg of dextrin, 10 kg of peptone, 5 kg of yeast extract, and 20 kg of corn steep liquor into a 1000L reactor, add water to a total amount of 1000 kg, and adjust the pH to 5.0; heat up to 121°C, heat preservation and sterilization for 35 minutes. Cool to 30°C, insert Aspergillus niger (A.niger) to obtain liquid strain pre-culture solution; control temperature at 30°C, ventilation volume 60m 3 / h, the pressure in the tank is 0.05Mpa-0.08Mpa, and the culture period is 32 hours to obtain liquid strains for solid fermentation;

[0030] b. Solid fermentation: 3000 kg of wheat bran, steamed for 60 minutes at 121°C; cooled to 35°C; added the liquid strain prepared in step a diluted with water under stirring, and stirred evenly to make the initial content of fermentation raw materials The water volume is 40%-50%; at a temperature of 35°C, the ventilation volume is 60m 3 / h, fermentation culture for 5.0 days, fermentation level: ≥47000u / ...

Embodiment 2

[0033] a. Pre-cultivation of liquid strains: Put 100 kg of starch, 10 kg of peptone, 5 kg of yeast extract, 20 kg of corn steep liquor, 1000 ml of high-temperature amylase, and 0.5 kg of calcium chloride into a 1000L reaction kettle, and add water to a total amount of 1000 kg, and adjust the pH to 5.0; raise the temperature to 121°C, and keep it sterilized for 35 minutes. Cool to 30°C, insert Aspergillus niger (A.niger) to obtain liquid strain pre-culture solution; control temperature at 30°C, ventilation volume 60m 3 / h, the pressure in the tank is 0.05Mpa-0.08Mpa, and the culture period is 35 hours to obtain liquid strains for solid fermentation;

[0034] b. Solid fermentation: 3000 kg of wheat bran, steamed for 50 minutes at 123°C; cooled to 35°C; added the liquid strain prepared in step a diluted with water under stirring, and stirred evenly to make the initial content of fermentation raw materials The water volume is 50%; at a temperature of 30°C, the ventilation volume ...

Embodiment 3

[0037] a. Liquid strain pre-cultivation: Put 100 kg of maltose syrup, 10 kg of peptone, 5 kg of yeast extract, 20 kg of corn syrup, and 12 kg of bean cake powder into a 1000L reactor, add water to a total amount of 1000 kg, and adjust the pH to 4.8; heat up to 121°C, keep warm and sterilize for 35 minutes. Cool to 30°C, insert Aspergillus niger (A.niger) to obtain liquid strain pre-culture solution; control temperature at 30°C, ventilation volume 60m 3 / h, the pressure in the tank is 0.05Mpa-0.08Mpa, and the culture period is 28 hours to obtain liquid strains for solid fermentation;

[0038] b. Solid fermentation: 3000 kg of wheat bran, steamed for 50 minutes at 123°C; cooled to 32°C; added the liquid strain prepared in step a diluted with water under stirring, and stirred evenly to make the initial content of fermentation raw materials The water volume is 40%; at a temperature of 32°C, the ventilation volume is 50m 3 / h, fermentation culture for 5.0 days, fermentation level...

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PUM

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Abstract

The invention provides acid protease which is derived from microorganism sources and a preparation method thereof. The acid protease is characterized in that a. enzymology characteristics: the optimumpH is 2.5-3.5, the stable pH is 2.5-6.0, the optimum temperature is 40-50 DEG C, and the temperature stability ranges from 30 DEG C to 50 DEG C; b. with A. niger as an enzyme producing strain and wheat bran as main materials, the acid protease is prepared by solid fermentation process; the fermenting and enzyme producing capabilities are more than or equal to 47000u/g (based on dry yeast), the yield of liquid enzyme is more than or equal to 85% and that of solid enzyme is more than or equal to 80%, which all reach the food grade hygienic standards. The acid protease takes grain processing by-products as main raw materials and has high fermentation enzyme activity, high enzyme extraction purification yield and low production cost. The acid protease is suitable for serving as the preparation raw material or the additive of the products in such industries as tanning, medicine, brewing and feed.

Description

technical field [0001] The invention is an acid protease and a preparation method thereof. The invention belongs to acid protease from microbial sources, in particular to acid protease prepared by solid fermentation process with Aspergillus niger (A. niger) as the enzyme-producing bacterium and a preparation method thereof. Background technique [0002] Acid protease can hydrolyze protein in acidic environment, and is widely used in leather industry, pharmaceutical industry, brewing industry and feed industry. As a new type of feed additive, acid protease can obviously promote the growth and development of young animals, reduce the stress effect caused by weaning, and the feeding effect is very significant. It is a kind of enzyme preparation with very broad application prospects. [0003] In the prior art, the acid protease mainly adopts a liquid fermentation process, using corn and soybeans as carbon sources, the fermentation enzyme activity is low, and the enzyme extracti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/62A61K38/48A23K1/165C12R1/685
Inventor 王兴吉郭庆文王春生王克芬
Owner SHANDONG LONGKETE ENZYME PREPARATION
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