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Liquid-state papain preparation with stable enzyme activity

A papain and enzyme activity technology, applied in the direction of enzyme stabilization, enzyme, peptidase, etc., can solve the problems of difficult to increase production capacity, high equipment investment, time-consuming and other problems, and achieve the effect of expanding production capacity, less equipment investment, and simple operation.

Inactive Publication Date: 2015-04-01
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Freeze-drying requires a freeze-drying machine, which requires high equipment investment, energy and time consumption, and it is not easy to increase production capacity. In addition, the total loss of enzyme activity in the process of removing milky white insoluble matter, ultrafiltration concentration and freeze-drying also reaches more than 30%.

Method used

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  • Liquid-state papain preparation with stable enzyme activity
  • Liquid-state papain preparation with stable enzyme activity
  • Liquid-state papain preparation with stable enzyme activity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Add 798 gram sorbitol, 1 gram NaCl and 1 gram vitamin C respectively in 200 gram papain aqueous solutions (papain content is 5%) of preliminary purification, concentration, filter sterilization, then it is placed at room temperature (25 ℃) under stirring (100r / min) for 30 minutes, until all the added enzyme activity protection agent is dissolved, adjust the pH=5 with citric acid solution (2mol / L), and measure the enzyme activity within 2 hours. The enzyme activity was measured after 6 months and 12 months of storage at 0°C, see Table 1 for details.

Embodiment 2

[0020] Add 746 gram sorbitol, 50 gram mannitol, 2 gram NaCl and 2 gram vitamin C respectively in 200 gram papain aqueous solution (papain content is 5%) through preliminary purification, concentration, filter sterilization, then it Place at room temperature (22°C) and stir (100r / min) for 50 minutes. After the added enzyme activity protection agent is completely dissolved, adjust the pH to 6 with citric acid solution (2mol / L), and measure the enzyme activity within 2 hours. Enzyme activity was measured after storage at 2°C for 6 months; after storage at 0°C for 6 months, enzyme activity was measured, see Table 1 for details.

Embodiment 3

[0022] Add 706 gram sorbitol, 80 gram mannitol, 2 gram NaCl and 1 gram vitamin C respectively in 210 gram papain aqueous solution (papain content is 6%) through preliminary purification, concentration, filter sterilization, then it Place at room temperature (26°C) and stir (100r / min) for 60 minutes. After the added enzyme activity protection agent is completely dissolved, adjust the pH to 6.6 with citric acid solution (2mol / L), and measure the enzyme activity within 2 hours. Enzyme activity was determined after storage at 8°C for 6 months; after storage at 0°C for 6 months, enzyme activity was measured, see Table 1 for details.

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Abstract

The invention belongs to the field of biotechnologies, and discloses a liquid-state papain preparation with a stable enzyme activity. The liquid-state papain preparation with the stable enzyme activity is composed of the following components in percentage by weight: 20-25% of papain aqueous solution, 1.0-80% of sugar alcohol, 0.1-0.2% of NaCl and 0.1-0.2% of vitamin C. The enzyme activity of the liquid-state papain preparation disclosed by the invention is still reserved to achieve more than 95% in the case that the liquid-state papain preparation is stored for 12 months at a normal temperature, and the liquid-state papain preparation has the advantage of high enzyme activity stability; moreover, the liquid-state papain preparation is low in production equipment investment, energy-saving, convenient for a user to use, and easy in capacity expanding.

Description

Technical field [0001] The invention belongs to the field of biotechnology, and specifically relates to a liquid papain preparation with stable enzyme activity. Background technique [0002] Papain is a protease found in the fruits, stems and leaves of papaya plants (the highest content is found in immature papayas). Its active center contains sulfhydryl groups (-SH) and is widely used in medicine, food, cosmetics, textiles, feed, leather, etc. industry. Due to the low cost performance, purified papain is of little significance for most industrial purposes. Currently, the papain on the market mainly includes crude papain and refined papain. Papaya crude enzyme is a product obtained by directly drying papaya pulp with a protective agent at 55°C. It has poor solubility and the enzyme activity usually loses more than 30% during the drying process; papaya refined enzyme is first made by drying papaya pulp at 55°C. The milky white insoluble matter in the product is removed, the...

Claims

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Application Information

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IPC IPC(8): C12N9/96C12N9/50
CPCC12N9/641C12N9/96C12Y304/22002
Inventor 谢庆武周宁
Owner GUANGXI UNIV
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