| 摘要 |
The enzyme muramidase, a basic protein of molecular weight in the region 14,000-15,000, is obtained from egg-white by homogenization, centrifuging to remove impurities, adding sodium chloride, adjusting the pH to 9.5 with IN.NaOH, seeding with muramidase, cooling to 0.4 DEG C. with agitation, and recovering the crude crystalline product after standing for 72 hours by centrifuging. The product is purified by recrystallization, being dissolved in acetic acid, centrifuged, adding sodium chloride, and adjusting the pH to 9.5 with IN.NaOH.ALSO:Milk, for example cow's, sheep's, or goat's milk, is treated with the enzyme muramidase. The product is particularly suitable for feeding infants to encourage the growth of Lactobacillus bifidus in the intestine. The enzyme is preferably obtained from egg-white. The milk product may be dried. Other optional constituents include b -lactose, glucose, cane sugar, unsaturated fatty acids and their glycerides, for example linoleic acid, vitamins, for example nicotinic amide and vitamin A, soluble polysaccherides, malt extract, liver extract, cystine, and cysteine. |
