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Papain crude enzyme preparation and preparation method thereof

A protease crude enzyme and papain technology, which is applied in the field of papain crude enzyme preparation and its preparation, can solve the problems of difficult increase of production capacity, high price, time-consuming and the like, and achieves a product with good product quality, high recovery rate and less equipment investment. Effect

Inactive Publication Date: 2015-03-04
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, freeze-drying requires a freeze-drying machine, which is expensive, energy-consuming, time-consuming, and the production capacity is not easy to increase. In addition, the total loss of enzyme activity in the process of removing milky white insolubles, ultrafiltration concentration and freeze-drying also reaches 30% %above

Method used

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  • Papain crude enzyme preparation and preparation method thereof
  • Papain crude enzyme preparation and preparation method thereof
  • Papain crude enzyme preparation and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Add 1g of zinc acetate, 5g of vitamin C, and 1g of sodium sulfite to 993g of fresh papaya pulp collected on the same day, and stir (100r / min) at room temperature (26°C) for 15 minutes until all the added enzyme activity protectors are dissolved. Adjust the pH to 5.5 with citric acid solution (2 mol / L), dry at 50°C to obtain small particles of papain, and pulverize it to obtain an enzyme powder preparation with an enzyme activity of 1.02 million units / g.

[0022] Control experiment: add 1g of sodium sulfite to 999g of fresh papaya pulp collected on the same day, stir (100r / min) for 15 minutes at room temperature (26°C), wait for all the added sodium sulfite to dissolve, adjust with citric acid solution (2mol / L) When the pH is 5.5, it is dried at 50°C to obtain small particles of papain, which are pulverized to obtain an enzyme powder preparation with an enzyme activity of 760,000 units / g.

Embodiment 2

[0024] Add 1.2g of zinc acetate, 6g of vitamin C, and 1g of sodium sulfite to 991.8g of fresh papaya pulp collected on the same day, and stir (100r / min) at room temperature (28°C) for 20 minutes until all the added enzyme activity protection agents are dissolved , adjust the pH to 5.8 with citric acid solution (2mol / L), and dry at 55°C to obtain small particles of papain, which are pulverized to obtain an enzyme powder preparation with an enzyme activity of 980,000 units / g.

[0025] Control experiment: Add 1g of sodium bisulfite to 999g of fresh papaya pulp collected on the same day, stir (100r / min) at room temperature (28°C) for 20 minutes, wait until all the added sodium bisulfite is dissolved, and use citric acid solution (2mol / L) to adjust the pH to 5.8, and dry at 55°C to obtain small particles of papain, which are pulverized to obtain an enzyme powder preparation with an enzyme activity of 700,000 units / gram.

Embodiment 3

[0027] Add 1.5g of zinc acetate, 6g of vitamin C, and 1g of sodium sulfite to 998.2g of fresh papaya pulp collected on the same day, and stir (100r / min) at room temperature (26°C) for 20 minutes until all the enzyme activity protection agents added are dissolved. , use citric acid solution (2mol / L) to adjust the pH to 6.0, dry at 52°C to obtain small particles of papain, and after crushing, obtain an enzyme powder preparation with an enzyme activity of 990,000 units / g.

[0028] Control experiment: Add 1g of sodium sulfite to 999g of fresh papaya pulp collected on the same day, stir (100r / min) for 20 minutes at room temperature (26°C), until all the added sodium sulfite is dissolved, adjust with citric acid solution (2mol / L) When the pH reaches 6.0, dry at 52°C to obtain small particles of papain, which are pulverized to obtain an enzyme powder preparation with an enzyme activity of 750,000 units / g.

[0029] This method of table 1 prepares the enzyme activity of papain preparat...

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Abstract

The invention belongs to the biotechnical field and discloses a papain crude enzyme preparation and a preparation method thereof. The papain crude enzyme preparation is prepared from the following components in percentage by weight: 97-99.7% of papaya pulp, 0.1-1% of zinc acetate, 0.1-1% of vitamin C and 0.1-1% of sodium sulfite. The papain crude enzyme preparation prepared by the preparation method disclosed by the invention is high in enzyme activity stability and has an enzyme activity recovery rate of over 90%. Besides, the preparation method of the papain crude enzyme preparation has the characteristics of being less in equipment investment and easy for yield increase.

Description

technical field [0001] The invention belongs to the field of biotechnology, and in particular relates to a crude papain enzyme preparation and a preparation method thereof. Background technique [0002] Papain is a protease present in the fruits, stems, and leaves of papaya plants (the highest content is in immature papaya), and its active center contains sulfhydryl (-SH), which 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 commercially available papain mainly includes crude papain and refined papain. [0003] The preparation method of the crude enzyme of papain in the prior art is usually to add sodium sulfite or sodium bisulfite, a protective agent to protect the sulfhydryl group of the enzyme activity center, into the papaya pulp, stir it evenly, and dry it directly at a temperature of about 55 ° C , that is, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N9/96C12N9/50
CPCC12N9/96C12N9/641C12Y304/22002
Inventor 谢庆武周宁
Owner GUANGXI UNIV
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