Method for detecting salting out effect of acid protease
The technology of an acid protease and a detection method is applied in the field of detection of the effect of acid protease salting out, which can solve the problems of low yield, instability, influence on the yield of acid protease, etc., achieve high yield and stability, and save raw materials for salting out , the effect of reducing production costs
Inactive Publication Date: 2013-12-25
ZHANGJIAGANG JINYUAN BIOLOGICAL CHEM
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Problems solved by technology
[0002] At present, domestic enzyme preparation products have solid dosage forms and liquid dosage forms. Among them, the production process of solid dosage forms uses the salting-out method to remove the enzyme from the liquid. The raw materials for salting-out include sodium sulfate and ammonium sulfate. Not the same, in order to achieve the best effect, the general enzyme preparation is to determine the salting-out effect by detecting the content of the enzyme in the filtrate after salting-out and filtering the enzyme fermentation liquid. Through research, it is found that due to the particularity of acidic protease, The real activity of the acid protease in the filtrate cannot be measured during the final detection effect, which will not be detected when the salting-out effect of the acid protease is affected by the foam in the acid protease fermentation broth, the quality of the salting-out agent, etc., resulting in production. Affect the yield of acid protease, resulting in low yield and instability
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0015] Take the acidic protease fermentation broth with a fermentation activity of 7100u / mL, and do the salting-out test with the ratio (volume-to-weight ratio) of 30%, 32%, 33%, 34%, and 35% respectively, among which 35% is the specified optimum For the salting-out ratio, salting-out agents were added to fully dissolve and precipitate for 8 hours, then filtered with filter paper, and the filtrate was measured for acidic acid protease activity and glucoamylase activity, and the results were as follows:
[0016] Table 1: (Enzyme activity unit: u / mL)
[0017] Salting ratio
30% salting out
32% salting out
33% salting out
34% salting out
35% salting out
Acid protease activity
0
0
0
0
0
Glucoamylase activity
68
22
18
12
0
[0018] It can be seen from Table 1 that the unit of acid protease in the filtrate cannot be measured no matter what the salting ratio is after acid protease salting out, bu...
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The invention discloses a method for detecting the salting out effect of acid protease. The method utilizes diastatic enzyme activity in acid protease fermentation liquor and measures the content of diastatic enzyme in salting-out liquor to determine the salting out effect of acid protease. When the content of diastatic enzyme is 0-3u / ml, the salting out rate of acid protease is more than 99.9 percent. By detecting the content of diastatic enzyme in filter liquor, the method determines whether the salting out of acid protease achieves the required effect or not. According to the technical scheme disclosed by the invention, the salting out effect can become optimal, and the high yield and stability of acid protease are ensured. Meanwhile, as the method for detecting the salting out effect is definite, a salting-out agent being excessively added during salting out is avoided. Therefore, salting-out raw materials are saved, and the production cost is reduced.
Description
technical field [0001] The invention relates to a method for detecting the salting-out effect of acid protease. Background technique [0002] At present, domestic enzyme preparation products have solid dosage forms and liquid dosage forms. Among them, the production process of solid dosage forms uses the salting-out method to remove the enzyme from the liquid. The raw materials for salting-out include sodium sulfate and ammonium sulfate. Not the same, in order to achieve the best effect, the general enzyme preparation is to determine the salting-out effect by detecting the content of the enzyme in the filtrate after salting-out and filtering the enzyme fermentation liquid. Through research, it is found that due to the particularity of acidic protease, The real activity of the acid protease in the filtrate cannot be measured during the final detection effect, which will not be detected when the salting-out effect of the acid protease is affected by the foam in the acid protea...
Claims
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IPC IPC(8): C12Q1/34C12N9/50
Inventor 李永其
Owner ZHANGJIAGANG JINYUAN BIOLOGICAL CHEM