Beta-Amylase Stabilization via Sorbate Glycerol Carbonate Cocktail
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Solution Overview
Problem
Existing methods for manufacturing β-amylase solutions fail to maintain enzymatic activity over extended periods, particularly beyond 70 days, despite various stabilization techniques using additives like calcium chloride, sorbitol, and glycerol, which do not provide sufficient stability.
Innovation Solution
Aqueous solutions of β-amylase stabilized with a specific cocktail of potassium sorbate, glycerol, and sodium carbonate, introduced in specific proportions, are used to maintain enzymatic activity, with the cocktail comprising 0.2% potassium sorbate, 40% glycerol, and 0.2% sodium carbonate by dry weight, enhancing stability and reducing enzymatic activity loss.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Duration of action of stationary object
If conventional stabilization techniques using additives like calcium chloride, sorbitol, and glycerol are used, then some level of enzymatic activity is maintained, but stability beyond 70 days is insufficient
Solution Approach 1:
The patent changes the chemical parameters of the stabilization cocktail by replacing calcium chloride with potassium sorbate and sodium carbonate, and optimizing the glycerol concentration to 40%. This parameter modification enables the enzyme to maintain over 70% of its initial activity after 70 days, resolving the contradiction between duration and reliability of enzymatic activity maintenance.
Solution Approach 2:
The patent creates a composite stabilization system combining three specific additives (potassium sorbate, glycerol, and sodium carbonate) in optimized proportions. This composite approach provides synergistic effects that neither individual additive could achieve alone, maintaining enzymatic activity reliably for extended periods beyond 70 days.
2Reliability
If the concentration of stabilizing additives is increased, then enzymatic activity is better maintained, but the complexity and cost of the solution increases
Solution Approach 1:
The patent optimizes the concentration parameters of each additive in the cocktail, specifically setting glycerol at 40% and potassium sorbate at optimized levels. This precise parameter control achieves reliable enzymatic activity maintenance without unnecessarily increasing solution complexity or cost.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The cocktail effectively maintains β-amylase enzymatic activity at greater than 70% of its initial value after 70 days, demonstrating improved stability and performance in applications such as bread making and maltose syrup production.
Implementation Method 1
aqueous solutions of β-amylase stabilized with a specific cocktail of potassium sorbate, glycerol, and sodium carbonate
Implementation Method 2
cocktail comprising 0.2% potassium sorbate, 40% glycerol, and 0.2% sodium carbonate by dry weight, enhancing stability
Implementation Method 3
aqueous solutions of β-amylase stabilized with a specific cocktail of potassium sorbate, glycerol, and sodium carbonate
Implementation Method 4
cocktail comprising 0.2% potassium sorbate, 40% glycerol, and 0.2% sodium carbonate by dry weight, enhancing stability
Data Source
AI summary
The present invention relates to a method for stabilising an aqueous solution of β-amylase, in particular by the use of glycerol, potassium sorbate and sodium carbonate. Said cocktail of additives is particularly effective at maintaining the enzymatic activity of β-amylase over time. Another aim of the present invention consists of using said cocktail for the specific function of maintaining the enzymatic activity of the β-amylase. Another aim of the present invention is to provide an aqueous solution of β-amylase containing the aforementioned cocktail. A final aim of the present invention consists of using said β-amylase aqueous solution in bread-making, in malting, as a food additive, as a digestive agent, for sweetener production, in pharmacy and, finally, for maltose and maltose-enriched syrup production.