Liquid proteinase concentrate and method for preparation
AssigneeNovo Industri A/S
InventorsJens H. Eilertsen, Arne D. Fog, Keith Gibson
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Abstract
A storage stable liquid enzyme concentrate of Subtilisin Carlsberg containing 0.5-6.5 Anson Units of proteinase per gram of concentrate and method for preparing same. Solid form proteinase is extracted with 70-100 parts by volume propylene glycol, 30-0 parts by volume of water, then adjusted as necessary to 60-85% by wt. of the glycol. Stabilizing agents in the concentrate are 0.1-1 mol/Kg of a member selected from the group consisting of Na, K, and Ca glutamates, and glycinates, and acetamide, and also a calcium ion content of 0.04-0.5% by wt., pH range is 5-8.
Claims6
A liquid enzyme concentrate comprising:
- the proteinase of Subtilisin Carlsberg in concentration of from 0.5-6.5 Anson Units per gram of concentrate;
- propylene glycol in an amount of 60-85% and water in an amount of 10-35% by wt.;
- calcium ion in concentration of about 0.04-0.5% by wt.;
- acetamide in concentration of about 0.1-1.0 mol/kg, the pH being in the range of 5-8.
Dependencies are inferred from the claim text.