Enzyme Studies by Henryk M. Kalisz (auth.)

By Henryk M. Kalisz (auth.)

H.M. Kalisz, Freiburg, FRG: Microbial Proteinases. Proteinases play an incredible function as reagents in laboratory and medical analyses and in commercial techniques. the invention of recent, hugely particular proteinases and greater enzyme expertise, equivalent to immobilisation and novel purification equipment, should still make the microbial enzymes much more appealing in biotechnology. M. Maestracci, ok. Bui, A. Thiery, A. Arnaud, P. Galzy, Montpellier, France: The Amidase from a Brevibacterium pressure: research and Applications. within the first a part of this paper various microbial enzyme structures capable of hydrolyze the real amide functionality are reviewed. Following attention of analytical concepts (NMR, GLC, TLC, colorimetric assay of the ammonium ion) beneficial within the learn of amidases, the second one a part of the paper bargains with the amidases of Brevibacterium sp. R312 and their purposes.

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Starch hydrolysate Soybean meal Casein Na2HPO4 2. 25 Cultivation media are chosen to be inexpensive (raw materials account for 60-80 Yo of the variable costs of an enzyme cultivation process) and to support good growth of the microorganism. The typical cultivation media used for proteinase production are listed in Table 4. Compounds such as glucose, which tend to repress enzyme formation, are kept to a minimum during the whole period of cultivation, either by using slowly metabolisable carbohydrates such as starch or lactose, or by adding the compound slowly during growth.

Using paddle or drum operations, the same effect can' be induced with 25-fold lower enzyme concentrations or contact time. Water uptake and subsequent processing can also be improved by solubilising and washing out fats and gums. This is achieved with pancreatic trypsins ~), which also contain small amounts of amylase and lipase activities. These enzymes may be valuable in the preparation of particularly fatty flesh side skins. 3 Dehairing and Dewooling The oldest method used for dehairing is the "sweating process".

A basic method for soy sauce manufacture This mixture, called moromi mash, is incubated with yeast and lactobacilli for up to 10 months at a controlled temperature allowing the large molecular weight constituents of the mash to be hydrolysed by the microbial enzymes. The matured moromi mash is squeezed through layers of cloth under high pressure to leave a clear solution called raw shoyu (unpasteurised soy sauce). M. Kalisz 70-80 ~ filtered to remove precipitates, and bottled for market 229'23~ (Fig.

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