| 摘要 |
1,035,060. Products from vegetable tissue. E. M. J. BLANCHON. Dec. 17, 1963 [Dec. 22, 1962], No. 49774/63. Heading A2B. Liberation of proteins and "other useful constituents" from vegetable tissue, exemplified by seeds and oleaginous tissuesoil-cake being referred to specifically-is effected by pectinolytic, amylolytic and proteolytic enzymes, the enzyme treatment being in this order or with all three enzymes simultaneously, and the cellulosic waste is removed after the enzyme treatments. Pectinolytic diastases are preferably used at a concentration of 2 gms. per litre at a pH value of 6 at 20‹C.; amylolytic diastases at 1 gm. per litre, pH 6-6.5, temperature 50‹C.; and proteolytic diastases at 2 gms. per litre, pH 8.5 and temperature of 55‹C. |
