Liquid enzyme preparation and method for preparing liquid enzyme preparation

Abstract

The invention discloses a liquid enzyme preparation and a method for preparing the liquid enzyme preparation. By using the liquid enzyme preparation, and mainly solves the technical problem that a glutamine transaminage liquid preparation is difficultly stored at a normal temperature is mainly solved. According to the technical scheme of the liquid enzyme preparation, the enzyme preparation is a liquid preparation of glutamine transaminage EC2.3.2.13, and is prepared from the following componentscomments with contents: 10 to 1,000[mu] / ml of the enzyme activity of the glutamine transaminage liquid preparation, 30 to 80 percent (by weight volume) of water activity regulator, 0.0075 to 1 percent (by weight volume) of redox potential regulator, 0 to 0.1 percent (by weight volume) of food preservative and the balance of pH (potential of Hydrogen) regulator to 100 percent by volume. The method for preparing the liquid enzyme preparation comprises the following steps of purifying an enzyme solution, mixing, sterilizing and filling to obtain a finished product. The liquid enzyme preparation is used for realizing that the enzyme activity is 80 percent or above when the enzyme preparation is maintained for 6 months at the normal temperature; the character is stable; the microbial spoilage does not exist; the using effect is favorable.

Description

technical field [0001] The invention discloses a liquid enzyme preparation and a preparation method, in particular to a liquid preparation and preparation method of transglutaminase (EC. The invention belongs to the field of enzyme preparation and the field of food additives. Background technique [0002] Glutamine transaminase (EC.2.3.2.13, English full name Amineγ-glutamyl-transferase, English abbreviation Transglutaminase, abbreviated name TG) is a protein cross-linking enzyme, which can use the ε-amino group of lysine in the protein peptide chain as Acyl acceptors, catalyze the formation of ε-(γ-glutamyl) lysine hetero-peptide bonds within and between molecules of proteins, improve the emulsification, rheology, solubility, foaming and other properties of proteins, endow The unique texture properties and adhesiveness of protein can improve the color and fragrance of the product, which has great market value. [0003] Transglutaminase was first isolated from guinea pig l...

AI Technical Summary

Problems solved by technology

[0005] 1) Production cost: due to the fermentation liquid obtained first in the production process of transglutaminase, in the refining process of the enzyme liquid, processing steps such as precipitation, drying, and crushing are required, and the process is complicated, resulting in an increase in production cost;

[0006] 2) Safety protection: Transglutaminase powder preparations are easy to spread during production and use, resulting in poor workshop environment and difficult cleaning of equipment; the operating space is full of dust, making protection difficult. After the enzyme powder is inhaled by the human body, it will cause strong allergic reactions , seriously damage the respiratory organs of the operator, and symptoms such as high fever, pneumonia, and shock appear, which pose a great hazard to the health of the operator. So far, transglutaminase has repeatedly occurred in the factory and caused allergic symptoms such as cough and fever. event;

[0007] 3) Packaging problem: The transglutaminase powder enzyme preparation is vacuum-packed, and the powder is easily sucked into the equipment during vacuuming, causing certain losses; if the enzyme preparation packaging is not tightly sealed, resulting in air leakage, it is prone to moisture absorption and agglomeration , reduced enzyme activity, etc. If nitrogen-filled packaging is used, the nitrogen-filled operation will be cumbersome and cause a lot of dust, and the production cost will increase significantly;

And it often happens that adding water does not completely dissolve or directly adding powder is prone to uneven distribution. At the same time, when using equipment for rolling and kneading operations, it is easy to stick to the equipment, resulting in reduced utilization of powder preparations and poor application effects, so it has to be added The dosage of transglutaminase powder preparation;

[0009] 5) The development trend of enzyme preparations: in biological enzyme preparations and various industrial fields, many types of enzyme preparations have adopted liquid dosage forms, and solved the problems in the process of storage, transportation and application, and realized economical and green production and use. Such as liquid cellulase (patent publication number: CN103981168A, CN101381716), liquid phytase (patent publication number: CN101617740), liquid pectinase (patent publication number: CN104531653A), liquid lipase (patent publication number: CN103525797A), etc. , but there is no commercialized liquid preparation of transglutaminase for long-term stable storage at room temperature in the world

[0010] Patent Publication No. CN 104024406A provides a method for manufacturing a liquid enzyme preparation of glutamyl transaminase. In view of the fact that the method has a maximum storage period of 180 days at low temperature and needs to be stored and transported under frozen conditions, the commercialization of this method is limited. use, so far no finished products using this method have been seen

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