A kind of detection method of acid protease salting-out effect

Abstract

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...

AI Technical Summary

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