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Process for production of an enzyme product

a technology of enzyme products and process steps, applied in the field of process of producing enzyme products, can solve the problems of difficulty in releasing juice in liquid/solid separation by presses or decanters

Inactive Publication Date: 2012-08-09
DUPONT NUTRITION BIOSCIENCES APS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The process results in higher enzyme activities and improved juice yield, reduced viscosity, and enhanced processing efficiency, facilitating better juice extraction and clarification, while also reducing waste and improving cleaning processes in fruit processing.

Problems solved by technology

In fruit mashes, pectin binds with water to increase the viscosity and makes it difficult to release the juice in the liquid / solid separation by presses or decanters.

Method used

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  • Process for production of an enzyme product
  • Process for production of an enzyme product
  • Process for production of an enzyme product

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0353]Materials:

[0354]Wheat bran was obtained from VALSEMLLEN A / S (batch 113104),

[0355]Sugar beet pulp pellets obtained from the dried residuals from sugar production from sugar beets were obtained from Danisco Sugar A / S (batch 113117),

[0356]Ammonium sulphate (No. 062174, DSM Fibre Intermediates standard product),

[0357]Potassium nitrate (No. 002888, Brøste A / S standard product).

[0358]Fermentor:

[0359]Seed fermentor: 5 m3 from Randers Rustfri St{dot over (a)}lindustri A / S and stirrer from Lightning 155 rpm 9.5 kW

[0360]Main fermentor: 50 m3 from Randers Rustfri St{dot over (a)}lindustri A / S and stirrer from Lightning 180 rpm 100 kW

[0361]Vacuum drum filter: 24 m2 filter from M&J Separation Division.

[0362]Membrane filter: Alfa Laval Nordic A / S type: Filter 517829 type GR70PE 6338 / 40

[0363]A seed culture of Aspergillus tubingensis 4M146 (CBS123488) was prepared in a 5 m3 fermentor by inoculating the organism to the inoculation medium and incubating at 30±0.5° C., stirring and sterile air 0...

example 2

[0370]A seed culture of Aspergillus tubingensis 4M146 (CBS123488) was prepared in a 5 m3 fermentor by inoculation of the organism to the inoculation medium and incubating at 30±0.5° C. with stirring and an air supply of 0.5 vvm for 33 h. The specifically designed medium for incubating contained:

IngrediensProportion kgWheat Bran161Sugar beet pulp pellets167Ammonium sulfate16Potassium nitrate8Water3400

[0371]The fermentation medium was heated by the use of water steam whereby further 50-300 kg such as 100 kg water is added depending on the temperature of the starting medium.

[0372]The pH of the medium was controlled at 3.5 by addition of sulphuric acid and sodium hydroxide.

[0373]The specifically designed medium for fermentation prepared in a 50 m3 fermentor contained:

IngrediensProportion kgWheat bran1806Sugar beet pulp pellets1612Ammonium sulfate160Potassium nitrate80Water34000

[0374]The fermentation medium was heated by the use of water steam whereby further 400-8000 kg such as 2500 kg ...

example 3

[0378]Fermentations were performed at different pH values in 5 m3 fermentors (Randers Rustfri St{dot over (a)}lindustri A / S). Fermentations were performed as described in example 2 adjusting pH with sulphuric acid and sodium hydroxide. At pH 3.5 two different strains were tested (Aspergillus niger 4M147)*. The activity of each batch was measured by assay 1, and Results are given in table 1.

TABLE 1fermentation at different pHActivityFermentation timeActivitypH(h)Units / mlFermentation time (h)Units / ml4.5882.81424.93.5868.81348.73.5*885.11245.03.25855.81183.83.0828.0***A. niger 4M147.** not measured

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Abstract

The invention relates to a process for production of an enzyme product having a plurality of enzyme activities obtained by fermentation of an Aspergillus strain.

Description

FIELD OF THE INVENTION[0001]The invention relates to a process of producing an enzyme product having a plurality of enzyme activities by submerged fermentation with Aspergillus. BACKGROUND OF THE INVENTION[0002]Enzymes are widely used in the food and feed industries such as in the fruit and vegetable processing industry.[0003]In recent years, using enzymes to process fruit (including berry) mash has become state-of-the-art in juice e.g. citrus, apple and pear production as highest possible yields and throughput have become paramount. Pectin, a natural substance found in all fruit acts as cell glue, giving structure to the fruit. In fruit mashes, pectin binds with water to increase the viscosity and makes it difficult to release the juice in the liquid / solid separation by presses or decanters. The use of enzymes allows producers to control production according to demand.[0004]In citrus fruit processing, the application of enzymes reduces juice viscosity, eliminating the risk of jelli...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): C12N9/96A23L1/212C12N9/00C12N9/18C12S3/00C12N9/34C12N9/42C12N9/88C12N1/14C12G3/02C12N9/24A23L19/00
CPCC12N1/14C12N9/18C12N9/2408C12N9/2414C12N9/242C12N9/2402C12N9/2434C12N9/88C12R1/66C12Y302/01015C12N9/2428A23L2/84C12G1/0203C12N9/2437C12N9/2482C12Y301/01011C12Y302/01004C12Y302/01008C12Y302/01067C12Y302/01099C12Y402/0201C12N1/145C12R2001/66
Inventor GRONFELDT, METTE ZACHO
Owner DUPONT NUTRITION BIOSCIENCES APS