Method for preparing enzymaytic composition for acceleration of ageing of meat products

Abstract

Abstract The invention relates to a method for preparing an enzymatic composition for acceleration of ageing of meat products involving a separate dissolution of an enzyme, viz. hyaluronidase and a prolongator of biological effect, viz. serum albumin at a pH value of from 2.0 to 2.5; hyaluronidase is taken in an amount of from 4 to 6 parts by weight and serum albumin in an amount of from 0.5 to 1.5 part by weight. Said aqueous solution of the enzyme is mixed with said aqueous solution of the prolongator, whereupon said ingredients chemically react with each other to give a suspension comprising a mixture of an aqueous solution of the desired product with suspended particles of the unreacted ingredients. After mixing of the aqueous solutions, the desired product is isolated by separation of the aqueous solution thereof from particles of the unreacted ingredients and precipitation of the desired product from said aqueous solution by means of an organic solvent at a volumetric ratio between said solvent and the solution of 4-10:1; the aqueous solution is previously cooled to a temperature of 4°-6° C.; the precipitate of the desired product is then separated from the liquid phase and dried in succession with acetone and ethyl ether. The enzymatic composition prepared according to the present invention has certain advantages over the prior art compositions employed for treatment of meat products. It is stable upon long-term storage and retains its activity unchanged at 18°-20° C. for 2 years and longer.

Inventors

• 👤 Leonid I. Stekolnikov
• 👤 Boris A. Sevastyanov
• 👤 Gennady G. Shilov
• 👤 Anatoly A. Belousov
• 👤 Nikolai D. Mamonov

Bibliographic Details