| 摘要 |
In producing a non-toxic, ricin-free, castor cake, for animal food, which is rich in proteins and amino-acids, whole or de-skinned castor beans are comminuted, the resultant flour is dried, then pressed or solvent-extracted to remove oil, and the residue dried and extracted by agitation with water to remove soluble carotenoid pigments, the water being drained off after standing for one hour. If necessary, the water content of the mass is then adjusted so that its volume is less than or equal to the castor cake solids, and a strong culture of a proteolytic bacteria, e.g. pseudomonas, such as clostridium isolated from sewage sludge, added, e.g. in amount of 20 millilitres of culture per 4 to 5 kg. of castor cake in the wet mix, and the whole is allowed to ferment and auto-digest for at least 10 hrs, preferably for 50 to 72 hours, at 20 to 45 DEG C., preferably 25 to 35 DEG C., the pH being maintained at between 7,5 to 9, e.g. by adding 1/2 to 1% of an alkali metal or alkaline earth metal hydroxide; 1/2 to 1% of sodium chloride may also be added to solubilize toxic protein and assist in its auto-digestion. The digested mass is then heated at 100 to 120 DEG C., e.g. for 1 hour in an autoclave at atmospheric pressure, and the dried product can then be granulated, pulverized or prepared in cake form. |
